Ingredients
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??
Method
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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.
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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.
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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.)
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Remove pan from heat and stir in parmesan. Season.
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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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