3 tbsp olive oil
2 large leeks, white and green parts finely sliced
2 cloves garlic, crushed
4oz smoked ham, cubed into 1 cm chunks
1 1/2 cups Arborio rice
Approx. 4 cups (1 liter) chicken or vegetable stock
2oz butter
2oz grated Parmesan cheese
6 slices Prosciutto, cut into 1/2" strips
Salt and freshly ground black pepper, to taste
Handful chopped Italian parsley (optional)
Heat the oil in a large saute pan and fry the leeks till soft but not browned. Add the garlic and ham and saute for 2 mins stirring.
Add the rice and stir to coat in the oil. When the rice begins to crackle add the stock one cup at a time, stirring occasionally. Continue until rice is tender but firm to the bite. Add salt and pepper to taste.
Meanwhile add a little oil to a small frying pan and saute the prosciutto till crispy. Set aside wrapped in paper towel.
Remove the rice from the heat and stir in the butter and Parmesan. Adjust seasoning, cover the pan and leave to rest for 3 mins. Mix in Italian parsley if using and stir again and serve topped with the slices of Prosciutto.
Serves 4