Artichoke risotto with capers and prosciutto
½ onion, finely chopped
100ml white wine (optional) at room temperature
4 cups, heated
4-6 slices- one slice per person
Sea salt and freshly ground black pepper
1 cup, grated
In a heavy-based saucepan heat the EVO and sauté the onion until soft. Add the rice and stir continuously for about 3 minutes. If using wine, add, then let evaporate. Add the stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes.
While the risotto cooks, place prosciutto on a flat oven tray and crisp in a hot 200°C oven for 2 minutes. Remove and set aside to cool. When the rice is al dente, season and rest for a few minutes off the heat. Add the artichokes and capers and stir the risotto off the heat. Stir through Parmigiano and a little bit of extra stock if necessary. Serve the risotto topped with crisp prosciutto.
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