Ingredients

Step by step

1. Preheat the oven to 200°C fan 180°C gas 6. Slice the lemon very thinly and remove the pips. Add to a large, deep frying pan over a high heat. Cook until nicely charred on both sides and soft, around 3-4 minutes. Transfer to a chopping board to cool, then finely chop half the slices. If you have black bits stuck to the base of the pan, deglaze with a splash of water and scrape them off, then discard.

2. Add half of the butter and all the olive oil to the same pan, then reduce the heat to medium. Add the onion and garlic and cook until softened and fragrant, around 5 minutes. Meanwhile, warm the stock in a separate pan.

3. Add the rice to the onion mixture and mix well to coat. Cook for 2-3 minutes or until the edges of the rice grains are starting to look translucent. Add the chopped lemon. Deglaze the pan with the white wine, scraping the base. Reduce the heat to medium-low, season well and slowly ladle in the chicken stock, stirring often. It’s ready when all of the stock has been absorbed and the rice is soft but still has a slight bite.

4. While the risotto cooks, arrange the prosciutto slices over a lined baking tray. Cook for 15 minutes or until crisp and curling up. Leave to cool on the tray for at least 5 minutes to continue to crisp as they cool. Once the risotto is cooked, turn off the heat and add the remaining butter and the cheese. Stir vigorously until emulsified and creamy. Divide among bowls and top each with some crispy prosciutto, the reserved charred lemon slices and extra cheese. 

   *Check your stock is gluten-free, if required.