Prosciutto, fennel and radicchio risotto

Chop half the prosciutto slices finely. Tear the remaining prosciutto slices into large pieces.

Heat half the butter and oil in a large heavy-based pan. Add the large pieces of prosciutto, cook, stirring, until browned and crisp. Remove from pan.

Add remaining olive oil, butter and onion, cook, stirring, until onion is very soft but not coloured. Add finely chopped prosciutto, fennel and garlic slices, cook, stirring, until softened.

Increase the heat, add rice, stir to coat well with onion mixture. Add wine, simmer, stirring, until wine has evaporated.

Add hot stock, ½ cup (125ml) at a time, stirring between each addition until all liquid has been absorbed (approximately 20 minutes).

Season with salt and freshly ground pepper. Stir in the radicchio leaves and the parmesan.

Serve immediately, topped with remaining crisp prosciutto, extra parmesan flakes and some of the reserved fennel leaves.

Not suitable to freeze. Suitable to microwave.

Photography by Louise Lister. Food styling by Christine Rooke.