Risotto alla fragole, Prosecco eprosciutto from PLUM Prime Steakhouse

Ingredients 

• 400g Carnaroli rice
• 200g unsalted butter
• 120ml Prosecco sparkling wine
• 60g chopped white onion
• 100g diced strawberries
• 150g Parmigiano reggiano cheese
• 4 large slices of Prosciutto di Parma
• 1.2 litres vegetable stock
• aged balsamic vinegar

Preparation
Dry the ham in an oven at 65ºC until crispy. Warm half of the butter in a pot and add half of the strawberries and all the onion. Stir slowly until the onion becomes translucent. Pour in the rice, heating it well. Pour in the wine and stir with wooden spatula, let it evaporate completely. Add boiling vegetable stock, lower the heat to a slow simmer and let it cook without stirring anymore for circa 13 minutes. Check if more stock is needed. Turn off the heat; add the rest of strawberries, the rest of the butter in small pieces and the grated Parmigiano cheese. Blend ingredients with a wooden spatula, then cover the pot and leave for fi ve minutes. Distribute the risotto in four plates, decorate with a slice of ham and serve accompanied by balsamic vinegar.