Method:

1. Firstly place the stock into a pot, bring to the boil and reduce to a very light simmer.
2. In another large pot heat the olive oil over a low-medium heat, add the diced onion and very gently cook without colouring for about 10 minutes or until soft, translucent and without colour.
3. Increase the heat to medium and add the rice, stir until translucent and then splash add the wine. Keep stirring and once the wine has evaporated add a ladle of the hot stock and stir until it has been absorbed.
4.  Continue to add a ladle of stock at a time.
5.  After about 15-25 minutes the rice should be tender but “to the tooth”. Remove the pot from the heat and add a final ladle of stock, the butter, grated parmesan, truffle oil and seasoning to taste, stir through and place a lid on the risotto pot and allow it to rest for a couple of minutes.
6.  Arrange the rice between the plates with a single slice of prosciutto draped over the rice and a little extra parmesan.

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.