Risotto primavera with crispy parmesan & prosciutto

Instructions

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1. 1 To make parmesan crisps, heat the oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Arrange 2 x 25g piles of parmesan on the tray, allowing space for them to spread. Bake for 10-15 mins until golden. Remove from the oven and set aside to cool.
2. 2 If using fresh broad beans, boil in a pan of hot water for 5 mins. If frozen, put in a heatproof bowl and pour over hot water from the kettle, then leave to stand for 5 mins. Drain and plunge into cold water. When cool, pop each bean out of its skin. Discard the skins.
3. 3 Pour the stock into a saucepan and bring to a steady simmer with the asparagus ends, pea pods, if using fresh peas, and parmesan rind.
4. 4 Cook the prosciutto slices in a high-sided frying pan over a medium heat for 2-3 mins per side. Remove to a plate to crisp up.
5. 5 In the same pan, heat the olive oil and soften the shallots for 5 mins. Add the garlic and cook for another minute, then stir in the rice and cook for 2 mins until opaque.
6. 6 Stir in the wine, then start adding a ladleful of the hot stock every 3-4 mins, or until the rice has absorbed the previous ladleful, stirring the whole time. This can take between 20-30 mins. You may not need all the stock – the rice is cooked when it is tender with a little bite. Blanch the asparagus stems in boiling water.
7. 7 Stir the mascarpone, peas, lemon zest and a squeeze of juice and remaining parmesan to the rice and season. Add a splash more stock to loosen if needed. Drain the asparagus and tip into the rice with the broad beans, but don’t stir. Turn off the heat, cover with a lid and leave to sit for a few minutes. To serve, drizzle with olive oil, scatter with herbs or pea shoots, and top with the parmesan crisps and prosciutto.