1 litre warm chicken or vegetable stock, preferably low salt
200g Perfect Italiano Mozzarella, grated
50g blue vein cheese
1 tablespoon olive oil
8 slices prosciutto, halved
8 sage leaves
Method
Heat butter over a low heat and panfry rice, onion and garlic until lightly golden.
Gradually add stock (about 250ml at a time), gently simmering to absorb in between each addition. Just prior to the last 250ml of stock being added, fold through both cheeses and allow to melt through.
Heat oil in a separate pan and panfry prosciutto and sage leaves until crisp.
Serve risotto in shallow bowls and top with crispy prosciutto and sage.
Tips & Hints
Great with crusty toasts and a serve of crisp greens.
