risotto alla menta e prosciutto
for 6
1 large handful of fresh mint leaves
10 prosciutto slices, not too thin, about 500 g
1.5 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
100 g unsalted butter
1 medium onion, peeled and finely chopped
inner white heart of 1 head celery, finely chopped
300 g carnaroli rice
100 ml vermouth
100 g Parmesan, freshly grated
Wash the mint, and drain well. Heat the chicken stock to a simmer and check for seasoning.
Finely slice four of the prosciutto slices into 2–3 cm pieces.
Melt half the butter in a large, thick-bottomed saucepan over a medium heat. Gently fry the onion and celery until soft and beginning to colour. Add the prosciutto pieces, and then the rice, and stir quickly until each grain is well coated with the butter and vegetable mixture. Add the vermouth, cook and stir until almost absorbed, then start to add the hot stock ladleful by ladleful. Turn the heat to low and stir constantly, only adding more stock when the risotto has absorbed the previous ladleful. Continue to cook the risotto until the rice has become al dente. Carnaroli rice takes about 20 minutes to cook.
Finally chop the mint leaves and add to the risotto, stirring in the remainder of the butter and the Parmesan. Mix together. The rice should have a creamy consistency. Serve with the remaining prosciutto slices on top.