Parmesan Cheese Risotto with California Prunes and Crisp Parma Ham
Makes: 4Prep Time: 10 minutesCook Time: 30 minutes
- 150g California Prunes
- 50ml red wine vinegar
- 700ml of good quality vegetable or chicken stock
- 2 tbsp of oil for cooking
- 1 medium white onion finely diced
- 300g of risotto rice
- 150ml dry white wine
- 75g Parmesan cheese
- Salt and pepper to taste
- 50g butter
- 60g toasted pine nuts
- 4 slices of Parma ham
- 25ml extra virgin olive oil
- Cut the California Prunes into pieces, place in a bowl with the red wine vinegar and leave to soak for 20-30 minutes.
- Place the Parma ham onto a non-stick baking tray and cook in the oven for 5-10 minutes until crisp at 160°C. Remove from the oven and leave to cool.
- Place the stock onto a medium heat and bring up to the boil.
- Heat a heavy bottomed pan with a splash of olive oil.
- Add the onions and cook for 5 minutes.
- Pour the rice into the pan with the onions and cook for 5 minutes to crack the rice; this will help release the starch and make for a creamier risotto.
- Pour a ladle-full of stock into the pan and cook until the liquid is absorbed into the rice.Continue adding the stock to the rice a ladle at a time for approximately 15 minutes, or until the rice is al dente.
- When the risotto is loose enough to spread across a plate (not sit in a ball), add the butter and parmesan cheese.
- Season to taste with a little salt and pepper.
- To serve, spoon the risotto into the centre of the plate, then tap the plate down against the table to help it naturally spread across the plate for a nice surface area.
- Spoon over the pickled California Prunes, scatter over the toasted pine nuts and drizzle with extra virgin olive oil.
Finally finish with the crispy Parma ham and serve