6 slices |
prosciutto |
2 tablespoons |
olive oil |
1 |
onion, finely diced |
1 |
garlic clove, crushed |
1 |
leek, thinly sliced, white part only, (optional) |
1 |
carrot, finely diced, (optional) |
200g |
arborio rice |
125ml |
white wine |
750-1000ml |
hot vegetable or chicken stock |
50g |
grated parmesan cheese |
100g |
roquefort or other blue cheese |
50g |
rocket leaves, chopped |
2 tablespoons |
chopped flat-leaf parsley |
|
sea salt and freshly ground black pepper |
1 |
egg |
125ml |
milk |
120g |
panko breadcrumbs |
|
vegetable oil, for deep-frying |