Categories: May

Ingredients

• 1 litre chicken stock
• 150g unsalted butter
• 1 red onion, finely chopped
• 2 celery stalks, chopped
• 250g risotto rice
• 350ml vin santo or dry Marsala
• 100g Parmesan, grated, plus extra shavings to serve
• 8 slices prosciutto, to serve

Directions

1. Bring the chicken stock to a simmer and adjust the seasoning.

2. Melt half the butter in a heavy-based saucepan. Gently fry the onion and celery over a low heat for 10 minutes, stirring occasionally, until softened. Add the rice and stir until each grain is coated. Add 250ml vin santo or dry Marsala and cook for 2-3 minutes, stirring, until it has almost been absorbed by the rice. Start to stir in the hot stock, a ladleful at a time, only adding more stock when the last has been absorbed. Continue adding the chicken stock and stir until the rice is cooked – about 20-25 minutes.

3. Remove the risotto from the heat and stir in the remaining vin santo and butter and the grated Parmesan.

4. Spoon into shallow bowls and top with prosciutto slices and extra shavings of Parmesan to serve.

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