Method:

1. Place Prosciutto Del Poggio under a pre-heated grill, remove when it’s crispy and set aside
2. Chop onion finely and cook in a pan with the olive oil until soft. Chop the mushrooms and add to the pan and cook until soft
3. Add the rice and stir to completely coat in the oil
4. Add the red wine and stir well. Continue stirring to ensure it doesn’t catch
5. When wine has evaporated,add just a ladleful of the stock and stir
6. Feed risotto, until rice is done, (about 18 mins)
7. Take off heat, add cheese off the heat and add the cheese, season
8. Take the grilled Prosciutto slices, crumble it with your hands, then stir it into the risotto