Pea Risotto With Prosciutto And Basil Oil

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Sunday Suppers


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Sea salt

1 cup packed fresh basil leaves

½ cup olive oil

4.5 to 5 cups chicken stock

6 prosciutto slices

1 tablespoon unsalted butter

2 tablespoons olive oil

2 twigs lemon thyme

Zest of 1 organic lemon finely grated

2 shallots, finely chopped

1 leek, finely chopped1 cup (5 ¼ oz; 150 g) cleaned fresh peas

1.5 cups (10.5 oz; 300 g) Carnaroli or Arborio rice

1/3 cup white Vermouth

1.5 oz (45 g) finely grated Parmesan + more to serve

2 to 3 tablespoons Mascarpone cream or crème fraiche

2 tablespoons finely chopped parsley and mint

Lemon juice, to serve

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