(0 item) - $0.00

You have no items in your shopping cart.

Artichoke risotto with capers and prosciutto

Artichoke risotto with capers and prosciutto

Serves 4-6

2 Tbsp Extra Virgin Olive Oil (EVO)

½ onion, finely chopped

2 cups Ferron Carnaroli Rice

100ml white wine (optional) at room temperature

4 cups Sabato Chicken Stock , heated

4-6 slices Prosciutto  - one slice per person

Sea salt and freshly ground black pepper

1 jar Alicos Artichokes with Garlic and Mint

2 Tbsp Romulo Capers in Brine

1 cup Parmigiano Reggiano , 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.

Grid  List 

6 Item(s)

per page

Grid  List 

6 Item(s)

per page


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.