Fennel and mascarpone risotto with scallops and prosciutto

Method

1. Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 minutes, until softened. Add the garlic and fennel and cook for a further 5 minutes. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 minutes.
2. Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 minutes.
3. Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 minute each side or until lightly golden, then add the corals and cook for 30 seconds. Remove from the heat. Stir the parsley and mascarpone into the rice.
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5. To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.