Creamy Garden Tomato & Basil Risotto with Crispy Prosciutto

Prepare the broth and prosciutto: In a medium saucepan, heat 5 1/2 cups (1.3 liters) of vegetable broth over medium-low heat until simmering. Keep warm. In a large non-stick skillet over medium-high heat, cook 4 slices (60g) of prosciutto until crispy, about 3-5 minutes per side. Remove, drain on paper towels, and crumble once cooled. Set aside.

Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 2 finely chopped shallots and cook until softened, about 3-4 minutes. Add 2 minced cloves of garlic and cook for another minute until fragrant.

Toast the rice: Add 1 1/2 cups (300g) of arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. Pour in 1/2 cup (120ml) of dry white wine and stir until completely absorbed, scraping up any browned bits from the bottom of the pot.

Simmer the risotto: Add 3 cups (500g) of diced garden tomatoes to the rice and stir well. Begin adding the warm broth, 1 cup at a time, stirring continuously until each addition is almost completely absorbed before adding the next. This process should take about 20-25 minutes. The risotto should be creamy yet al dente.

Finish and serve: Once the risotto reaches your desired consistency, remove it from the heat. Stir in 2 tablespoons of unsalted butter and 1/2 cup (50g) of grated Parmesan cheese until melted and creamy. Stir in 1/2 cup (10g) of freshly chopped basil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Serve immediately, garnished with the crispy crumbled prosciutto and extra fresh basil.