Prosciutto and Pesto Parcels

English_Rose's Note:

Serve a stylish appetizer with this prosciutto and pesto parcels, filled with a flavourful white wine risotto. Store extra pesto in the refrigerator, it'll keep for around a week or so.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 8 slices prosciutto
• 4 teaspoons parmesan cheese , grated

For the risotto

• 2 tablespoons extra virgin olive oil
• 2 ounces butter
• 4 shallots , finely chopped
• 2 garlic cloves , crushed
• 11 ounces arborio rice
• 1 cup white wine
• 6 cups vegetable stock
• 4 tablespoons parmesan cheese , grated
• salt

For the pesto

• 1 ounce fresh basil leaf
• 2 tablespoons pine nuts
• 2 garlic cloves , finely chopped
• 1 cup extra virgin olive oil
• 1 ounce parmesan cheese , grated
• 2 ½ ounces pecorino cheese , grated

Directions:

1. First make the risotto. Heat the olive oil and 1oz of butter in a large, deep frying pan. Add the shallots and fry gently for 5 minutes until soft.
2. Stir in the garlic and cook for 8 minutes, until it starts to soften.
3. Add in the Arborio rice and stir until it is glistening with butter. Add the wine and cook until all of it has been absorbed.
4. In a separate pan, bring the stock to a simmer.
5. Add a ladleful of hot stock to the rice and cook over a moderate heat for 3-5 minutes, stirring until the liquid has absorbed. Season with salt and freshly ground pepper.
6. Continue adding the stock, a ladleful at a time, until all or nearly all of it has been used and the rice is tender, this should take about 18 minutes from the first ladleful.
7. When the risotto is ready, remove from the heat and stir in the remaining butter, the basil and 4 tablespoons of grated Parmesan. The finished risotto should be quite fluffy but not soupy. Cover and set aside.
8. Meanwhile, make the pesto. Place the basil, pine nuts, garlic, olive oil, Parmesan, pecorino, salt and freshly ground pepper in a food processor and blend until combined.
9. Overlap two prosciutto slices into a cross. Place a generous dollop of risotto in the centre of the ham and wrap the ham over the risotto to make a parcel.
10. Repeat the process making 4 parcels in all.
11. Peheat the broiler.
12. Place a teaspoon of pesto on the top of each parcel (reserving the remaining pesto for future use) and sprinkle each parcel with a teaspoon of grated Parmesan.
13. Broil for 2 minutes until the cheese is bubbling and serve at once.