Lemon, prawns and Parma Risotto


320 gr carnaroli rice
12 big prawns
1 sicilian lemon
60 gr Prosciutto di Parma
30 gr butter
20 gr onion
30 ml white, dry and fruity wine
1 l chicken stock
Thyme (just enough)
extra virgin olive oil (just enough)
30 gr fresh goat’s chees


Cook just for a bit the onion with the butter in a pan.

Add rice and toast it for a minute.

Sprinkle rice with half-glass of white, dry and fruity wine and leave it evaporate. Sprinkle rice with some chicken stock and keep on adding it until the rice won’t be weel cooked.
In the meantime brown prawns with a drizzle of olive oil.

Cream it with goat’s chees, a thin Prosciutto di Parma julienne, grated lemon rind, a piece of thyme and just enough olive oil, used to brown prawns.
Cook until you reach the desired consistency.
Serve the risotto and decorate with additional Prosciutto di Parma’s slices.