Make this a vegetarian treat by using vegetable stock and adding some thinly sliced zucchini with the cherry tomatoes.
1 cup frozen diced onions
1 1/2 cups arborio rice
1/2 cup white wine
2 2/3 cups hot chicken stock
8 slices prosciutto
250g cherry tomatoes, on vine
1/3 cup each mascarpone and parmesan cheese
1/4 cup mixed chopped fresh herbs, like parsley & chives
Preheat oven to 180C (160C fan forced). Line a tray with baking paper. Heat 1 tablespoon oil and 20g butter in a large heavy based saucepan over medium-high heat. Add onion and cook for 2 min.
Add rice to pan, stir to coat. Add wine and simmer for 1 min until absorbed. Add stock, bring to the boil, cover, reduce heat to medium-low and simmer for 12 min or until rice is tender and most of the stock has been absorbed.
Meanwhile, arrange prosciutto and tomatoes in a single layer over prepared tray. Spray with oil and season tomatoes with pepper. Bake in the oven for 10 min or until prosciutto is golden and crisp and tomatoes start to blister. Set aside.
Stir mascarpone, parmesan and 2 tablespoons of the herbs into the risotto. Season with pepper, cover and set aside for 2 min. Serve risotto topped with prosciutto, tomatoes and remaining herbs. Drizzle with olive oil to serve.