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1
First make the risotto.
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2
Heat the olive oil and 1oz of butter in a large, deep frying pan.
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3
Add the shallots and fry gently for 5 minutes until soft.
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4
Stir in the garlic and cook for 8 minutes, until it starts to soften.
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5
Add in the Arborio rice and stir until it is glistening with butter.
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6
Add the wine and cook until all of it has been absorbed.
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7
In a separate pan, bring the stock to a simmer.
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8
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.
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9
Season with salt and freshly ground pepper.
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10
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.
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11
When the risotto is ready, remove from the heat and stir in the remaining butter, the basil and 4 tablespoons of grated Parmesan.
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12
The finished risotto should be quite fluffy but not soupy.
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13
Cover and set aside.
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14
Meanwhile, make the pesto.
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15
Place the basil, pine nuts, garlic, olive oil, Parmesan, pecorino, salt and freshly ground pepper in a food processor and blend until combined.
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16
Overlap two prosciutto slices into a cross.
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17
Place a generous dollop of risotto in the centre of the ham and wrap the ham over the risotto to make a parcel.
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18
Repeat the process making 4 parcels in all.
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19
Peheat the broiler.
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20
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.
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21
Broil for 2 minutes until the cheese is bubbling and serve at once.
