24 Swiss Browns
2 cloves Garlic
1 teaspoon chopped Thyme
8 slices Parma Ham (Panchetta)
250g Aborio Rice
100g Onions
100ml White Wine
800ml Chicken Stock
50g Butter
30g Parmesan Cheese

Grill the parma ham until crispy under the grill and remove any fat with a paper towel.

Cut the Swiss Browns into quarters and saute with the garlic and thyme until tender and reserve.

Chop the onion finely and saute with the rice until the rice begins to smell slightly nutty and then add the wine, stir well.  Once the wine has reduced add some stock but only enough to cover the rice and stir well and allow to reduce, repeat this process until the rice is tender (you may not need all the stock).

Once the rice is tender remove from the heat and add mushrooms, parmesan and the butter, stir well and adjust the seasoning with salt and freshly ground black pepper.

Serves 4.