Savour this baked leek and prosciutto risotto made with a rich vegetable stock, a hint of white wine and the perfect crunch from sprinkled breadcrumbs.
- 2 tbsps olive oil
- 200 g prosciutto, chopped
- 1 leek, halved lengthways, finely sliced
- 2 cloves garlic, crushed
- 1¼ cups Arborio rice
- ½ cup white wine
- 3 cups vegetable stock
- 1 cup water
- 1 cup fresh breadcrumbs
- ⅓ cup skinless hazelnuts, coarsely chopped
- Finely grated zest 1 lemon
- ½ cup frozen peas
- Parsley leaves, to serve
Preheat oven to moderate, 180 C.
In a large flameproof casserole dish, heat half oil on medium. Saute prosciutto 1 to 2 mins until golden. Stir leek and garlic through and cook 3 to 4 mins until softened. Add rice, stirring to coat. Pour in wine and simmer, stirring, 1 to 2 mins until liquid is absorbed. Mix in stock and water and bring to boil. Season. Cover. Bake 10 mins until tender.
Meanwhile, in a small bowl, combine breadcrumbs, hazelnuts, zest and remaining extra oil. Season.
Remove risotto from oven. Set oven grill to high. Stir peas through risotto, then scatter with crumb mixture. Grill 5 to 10 mins until golden. Serve scattered with parsley.
Top Tip: If preferred, use salami or bacon in place of prosciutto. If you don’t have Arborio rice, use a medium-grain rice instead.
Photo: Rob Shaw/bauersyndication.com.au