Risotto

Method

• step 1

  Keep the chicken stock hot over a gentle heat. Fry the spring onions gently in 50g of butter until soft. Add the rice and stir on a low heat for 5 minutes until it has turned translucent. Add the wine, turn up the heat and add 1 ladle of stock and the peas. Continue gradually adding stock, stirring constantly until the rice is soft but still has a bite. Add the parmesan, mint, another small knob of butter and the prosciutto and stir until smooth and creamy.