Primavera Risotto with Crispy Prosciutto & Fresh Mint

Method

1. 1 Toast the risotto

   Heat the extra-virgin olive oil listed for the risotto in a wide pan. Add the risotto mix and toast for about 1 minute. Add a splash of dry white wine, if using, and let it evaporate.

2. 2 Simmer

   Add 700 ml of water and vegetable stock concentrate. Simmer gently for about 15 minutes, stirring occasionally.

3. 3 Crisp the prosciutto

   While the risotto cooks, place 60 g torn prosciutto crudo in a dry frying pan over medium heat. Cook for about 3–4 minutes, turning occasionally, until lightly crisp. Transfer to a plate.

4. 4 Finish the risotto

   Remove the risotto from the heat and stir in 15 g butter until creamy. Taste before adding salt—the prosciutto is bringing plenty of its own.

5. 5 Serve

   Divide between the serving plates. Top with the crispy prosciutto, scatter over the torn mint leaves, and finish with freshly ground black pepper.