Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
White risotto with lemon thyme, sliced prosciutto, pecorino & crumbled goat's cheese
Not Too Tricky
serves 6
About the recipe
I initially made this risotto pretty much off the cuff with leftover cheese from my fridge and a snip of lemon thyme from my window box. It was perfect. Use normal thyme if you can't get hold of lemon thyme.
Recipe From
Ingredients
approx. 1.1-1.5 litres/2-3 pints chicken, vegetable or fish stock
good lug of extra virgin olive oil
a small knob of butter
2 small onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
455g/1lb risotto rice
2 wine glasses of vermouth or dry white wine
Maldon sea salt
2 good handfuls of fresh lemon thyme, leaves picked
a big knob of butter
a good handful of freshly grated Parmesan cheese
a good handful of freshly grated pecorino cheese
8 slices proscuitto, torn
155g/5 1/2 oz goat's cheese, crumbled
Method
Find the recipe!
For the full recipe, head to page 138 of The Return of the Naked Chef.
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