Serrano Ham & Scallops Risotto

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.

Ingredients

• 1tbsp olive oil
• 175g Arborio rice
• 75g Serrano / Parma ham
• 200g (5 large) scallops
• 150g prawns (raw and whole, still in their shells)
• 5 cloves of garlic
• 1 large onion
• 1 large green pepper
• 6 slices of sun dried tomatoes
• 30g grated Parmesan cheese

Serves 2 large portions. Approximately 850kcal per portion.

Firstly place the chopped sun dried tomato pieces in a small dish and cover with a little boiling water in order to rehydrate. Then finely chop the onion, and pepper, and start frying in the olive oil. Chop the garlic and add this too and give it a few minutes to all cook thoroughly.

In the meantime you can start making the prawn stock which will serve as liquor for the rice. Shell the prawns and place the heads and shells in a pan with enough boiling water to cover them well, and add some salt. Keep the shelled prawns for later. Bring to the boil and let it boil for 10 minutes or so. When it is done (the shells will have turned pink) you can decant through a sieve, obviously keeping the liquor. Add the fluid from the sun dried tomatoes once they are soft and now you have a tasty stock for the rice!

Once the onions, peppers, and garlic is cooked, add the rice and stir round in order to coat in a little oil. Start adding the cooking liquor little by little and keep stirring gently - remember you need twice as much fluid in volume for any amount of rice, so it pays to measure beforehand! Once nearly half the liquor has been used add the scallops and prawns and keep adding the liquid little by little. This allows the seafood to cook well without being tough or overdone. A few minutes before the rice is done add the Parmesan and it should then become very creamy.

Season, serve, and enjoy!