25 g/1 oz butter 1 onion, chopped
50 g/2 oz prosciutto, diced 200 g/7 oz risotto rice
300 g/11 oz potatoes, diced
1.5 litres/2 1/2 pints Meat Stock
1 sprig fresh flat-leaf parsley, chopped salt


1.Melt the butter in a saucepan, add the onion and prosciutto and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Add the rice and stir well to coat with the butter. Season with salt, add the potatoes and stir in a ladleful of the stock.
3. Cook, adding the stock a ladleful at a time, for about 20 minutes until the rice is tender and all the stock has been used. Ladle into a soup tureen, sprinkle with the parsley and serve.

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