1. Cut the California Prunes into pieces, place in a bowl with the red wine vinegar and leave to soak for 20-30 minutes.
2. 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.
3. Place the stock onto a medium heat and bring up to the boil.
4. Heat a heavy bottomed pan with a splash of olive oil.
5. Add the onions and cook for 5 minutes.
6. 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.
7. 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.
8. When the risotto is loose enough to spread across a plate (not sit in a ball), add the butter and parmesan cheese.
9. Season to taste with a little salt and pepper.
10. 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.
11. 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