Name: Risotto Formaggio
Prep time: 30 min
Cook time: 25 min
Ingredients: 50g butter; 350g Arborio rice; 1 onion, diced; 2 cloves garlic, crushed; 65mL white wine; 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

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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.

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.

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.