Spinach, fennel and olive risotto with crisp prosciutto
Salt reduced chicken stock
3 cup(s), (750ml)
1 tsp, pinch
1 large, finely chopped
1 small, thinly sliced, fronds reserved
2 clove(s), crushed
Rice, arborio, dry
1 cup(s), (200g)
Reduced-alcohol white wine
½ cup(s), (125ml)
Prosciutto fat trimmed
4 slice(s), fat trimmed (60g)
Green olives, drained
50 g, (Sicilian), pitted, sliced
Baby spinach leaves
Grated parmesan cheese
¼ cup(s), (20g)
- Combine stock and a large pinch of saffron in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
- Heat oil in a large saucepan over medium heat. Cook onion, fennel and garlic, stirring, for 4–5 minutes or until softened. Add rice and stir to coat. Add wine and bring to the boil. Simmer until reduced by half.
- Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20–25 minutes or until rice is just tender.
- Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook prosciutto for 1–2 minutes each side or until crisp. Drain on paper towel.
- Stir olives and spinach into risotto. Serve topped with parmesan cheese, prosciutto (halved) and 2 tbs chopped fennel fronds.