Individually chop the onions, sundried tomatoes, basil and garlic and set aside. Heat the olive oil in a deep pan and sauté the onions until soft. Add the risotto, garlic, basil, sun-dried tomatoes and sauté together for a few minutes. Add the white and seasoning and continue to cook for a minute or so to reduce the liquids by half. Once ready, turn the heat down to its lowest setting and start adding the vegetable stock. Once the risotto begins to soften, add in the mushrooms and season well with salt and pepper. Whilst the risotto continues to cook, heat a griddle pan till hot. Cook the chicken breast on the griddle pan till completely cooked through. Put the slices of Parma ham on an oven tray and cook in a hot oven until crispy and brown. Once the risotto is cooked, mix in the mascarpone cheese, Grana Padano cheese and a little extra olive oil. Serve the risotto in the middle of a warm plate, topped with the chicken breast and crispy Parma ham.


Serves 1

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