1L salt-reduced chicken stock
400g can crushed tomatoes
3 Tbsp extra virgin olive oil, plus extra to serve
1 red onion, finely diced
2 cloves garlic, crushed
100g thinly sliced prosciutto, roughly diced
2 Tbsp baby capers
2 cups arborio rice
250ml dry white wine
¼ cup tomato paste
25g parmesan, finely grated
Sea-salt flakes and freshly ground black pepper, to season
½ cup Greek-style yogurt
220g baby bococcini, drained
Pitted kalamata olives, to serve
Basil leaves, to serve
Buy Fresh cherry tomatoes as a garnish option too??
Put stock and tomatoes in a medium saucepan and bring to a simmer over a medium heat. Remove from heat and cover with foil to keep warm.
Meanwhile, heat 2 tablespoons of the oil in a large heavy-based saucepan over a medium heat. Add onion, garlic, pancetta and capers and cook, stirring for 4 minutes or until onion is almost soft. Add rice and remaining 1 tablespoon of oil and cook, stirring, for 2 minutes or until rice begins to turn translucent. Add wine and paste. Cook, stirring, until liquid is absorbed.
Add 250ml of the warm stock mixture and cook, stirring constantly, with a flat-bottomed wooden spoon until liquid is absorbed. Repeat with remaining stock mixture, only adding more stock mixture once previous addition is absorbed. (Takes about 20 minutes.)
Remove pan from heat and stir in parmesan. Season.
Put yogurt and mozzarella into a medium bowl, season then toss to coat. Spoon risotto into serving bowls and top with yogurt mixture. Drizzle with extra oil and serve with a scattering of olives and basil. Cherry tomatoes??
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