Ingredients

Method

• 2 T olive oil
• 2 T butter, plus 2 T ice-cold butter
• 2 leeks, finely chopped
• 4 cloves garlic, smashed
• 300 g risotto rice
• 1 cup white wine
• 4 cups hot chicken stock
• 200 g gammon, cooked and diced
• 100 g Parmesan, grated
• sea salt and freshly ground black pepper, to taste
• 1 free-range egg yolk
• 1 cup cream
• salad leaves, for serving

Method

Ingredients

1. Heat the olive oil and 2 T butter in a large pan. Add the leeks and cook over a medium heat until soft.

2. Add the garlic and stir through the leeks for 1 minute. Stir in the rice, making sure it’s well coated.

3. Add the wine to the stock, then gradually add ladlefuls to the rice mixture, cooking until absorbed, stirring with a wooden spoon. Repeat until all the stock has been added. If you need more liquid, add hot water.

4. Add the gammon and cheese and stir through the cold butter. Season. Mix the egg and cream.

5. Remove the risotto from the heat and quickly stir through the cream mixture. Serve immediately with salad leaves dressed in olive oil and lemon juice.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay