Risottos are not very complicated to prepare. Try to use good ingredients, without overloading the dish, a suitable rice and cook it with care, letting it consume the broth little by little. The sweet potato makes it a very autumnal dish and the Prosciutto adds a little saltiness. Also, I had some leftover Parmesan which topped this nicely.
Prep Time: 30 mins
Cook Time: 40 mins
Serves: 4
Ingredients:
8 slices of paper thin prosciutto
1.5 litres chicken stock
100ml extra virgin olive oil
1 red onion, chopped
600g of sweet potato, peeled and diced
440g arborio rice
175g shaved Parmesan cheese
2 tbsp shredded sage
extra Parmesan to serve
Instructions:
1. Place the prosciutto under the grill for 1-2 minutes until crispy.
2. Heat the chicken stock in a saucepan. Cover and keep at a low simmer.
3. Heat 60ml of the oil in a large saucepan. Add the chopped onion and cook over a medium heat for 2-3 minutes until softened.
4. Add the sweet potato and arborio rice and stir through until well coated in oil.
5. Stir in a ladleful of the hot chicken stock and cook over a moderate heat, stirring continuously. When the stock has been absorbed then stir in another ladleful. Continue this for about 30 minutes until the stock has been added completely and the rice is creamy. You may need to add a little more stock.
6. Stir in the shaved Parmesan cheese and two tablespoons of sage and season with salt and pepper.
7. Spoon into four bowls and drizzle with the remaining oil.
8. Break the prosciutto into pieces and sprinkle over the top with remaining sage. Top with extra Parmesan shavings.