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June 28, 2006

Filed under: Uncategorized — ros @ 5:57 pm

Ingredients

  • 2-3 handfuls arborio or other risotto rice
  • Olive oil
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 2 sprigs thyme leaves
  • up to 400 ml vegetable or ham stock
  • 50g crumbled feta cheese
  • 3-4 slices proscuitto cut into strips

Method

  1. Fry the onions, garlic and thyme in the oil over a low heat until the onion is soft.
  2. Add the rice and fry until some of the oil has been absorbed.
  3. Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
  4. Add a little more stock and stir until absorbed.
  5. Repeat step 4 until the rice is cooked (just test a few grains to check.) 
  6. Add the crumbled feta and stir well.
  7. Serve with the proscuitto strips arranged over the risotto.

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