Risottos are so versatile that you can add a myriad of different ingredients; meats, vegetables, sea food, or a combination of these. It really boils down to preference and creativity. This particular dish has the seafood element yet also has an added dimension given by the richness of the Serrano ham. If you prefer using Parma ham or any other cured ham then by all means do so. Also, if you can find this in a pack already cut into little cubes then it is better as it will have more of a bite. You can also use slices, but these will just add flavour, and not texture.

Risotto is one of my favourite meals and is not as difficult to make as some people seem to think. Since I am watching the calories (at the moment!) I cook it using less oil and cheese and only vegetables, and definitely with no butter or cream. The rice has enough starch to make it creamy without compromising on taste. Also, wild musrooms give the dish an added depth (I like using oyster mushrooms since they have a beautiful texture and flavour).