Risotto Formaggio

Ingredients

• 50g Anchor 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 Grated Perfect Italiano Mozzarella
• 1 tblsp olive oil
• 8 slices prosciutto, halved
• 8 sage leaves

Steps

1. Heat Anchor Butter over a low heat and panfry rice, onion and garlic until lightly golden.
2. 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 cheeses and allow to melt through.
3. Heat oil in a separate pan and panfry prosciutto and sage leaves until crisp.
4. Serve risotto in shallow bowls and top with crispy prosciutto and sage.