Lemon, Basil and Parma Ham Risotto

This is a delicious recipe that takes hardly no time at all. I'm sure pure foodies will dispute my cooking method for risotto but when a busy working girl needs to eat, fold the washing, read her emails and save the world after work something has to give. 
This fabulous way of cooking risotto is so simple and gives great results I'm sure you'll be convinced of changing. Or if making risotto has always scared you, I'm now giving you the keys to success!
Simple ingredients, simple method, simply successful.

Lemon, Basil and Parma Ham Risotto
serves 4
320g carnaroli or arborio rice
1 litre hot stock (chicken or vegetable)
2 tbsp olive oil
1 onion, finely diced
1/2 cup white wine (optional)
grated zest of 1 lemon and juice
1 bunch of fresh basil, torn
5 slices of parma ham, torn


Heat oil in a medium-large pan and cook the onion over a gentle heat until clear but not coloured. 
Add rice and stir for another minute. Add the wine (if using) and stir until evaporated.
Add the grated lemon zest.
Add the hot stock. Once the mixture boils reduce the heat to a low simmer. Cover the pan and let it cook slowly for 18 minutes. Stir the rice once in a while. 
The rice should be sloppy. Don't worry. It'll be fine. Trust me.
Squeeze the juice of one lemon over the rice. Stir through. 
Cover the pan and leave to sit for 2 minutes, off the heat. 
When you are ready to serve add the torn parma ham and stir through the torn basil leaves (until it looks like enough green). Adjust seasonings with salt, pepper and more lemon juice. 
This risotto doesn't need parmesan cheese but feel free to add some if you desire. 
Enjoy.