Herb and lemon risotto with parma ham crumbs

Method

1. Fry the parma ham in a drizzle of oil over a medium-high heat for 2 minutes or until crisp, turning once. Set aside on kitchen paper. Fry the breadcrumbs in the same pan (add more oil if needed) until golden, stirring occasionally. Set aside.
2. Heat 1 knob of the butter and a generous drizzle of oil in a wide, deep frying pan over a low-medium heat. Add the onion and garlic and cook gently for 8-10 minutes until soft and sweet.
3. Meanwhile, bring the stock to a simmer in a saucepan, cover and leave on the hob.
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5. Turn the heat under the frying pan to medium-high, then add the rice and toss to coat. Stir for 1 minute so the rice turns slightly translucent. Add the wine and stir until evaporated. Add one ladleful of the stock and stir until incorporated (see tips). Keep adding the stock in the same way until it’s all used up. The rice should be tender and the risotto creamy.
6. Stir through the zest of 1 lemon, taste and season well. Add the remaining butter, the herbs and a big squeeze of lemon juice. Taste and adjust the seasoning if needed. Serve the risotto in warm bowls, scattered with the breadcrumbs, parma ham and lemon zest.