Vin Santo and Prosciutto

Vin Santo and Prosciutto

Vin Santo, an Italian dessert wine, got its name from a Siennese legend which tells of a Franciscan friar who in 1348 cured plague victims with the wine normally used by the brothers to celebrate the mass; the conviction that this wine had miraculous properties spread, leading to the epithet santo (‘holy’). This dish is pretty blessed too.

  • 250g (9 oz) risotto rice
  • 8 slices prosciutto
  • 1 red onion, finely chopped
  • 1 celery head, chopped
  • 100g (4 oz) parmesan, grated
  • 1.5l (3 pints) chicken stock
  • 200g (7 oz) butter
  • 350ml (¾ pint) Vin Santo
  1. Bring the stock to a simmer and season. Melt half the butter in a thick-bottomed saucepan and gently fry the onion and celery until soft and beginning to colour. Add the rice and stir to coat all the grains. Add 250ml of the Vin Santo and stir until it’s been absorbed, then start to slowly add the stock, spoonful by spoonful, until it’s all been absorbed and the rice is cooked—this takes about twenty minutes. Remove from the heat and stir in the remaining Vin Santo, the butter and parmesan, and serve with thin slices of prosciutto.

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