Recipe for Risotto with Prosciutto, ricotta, and basil.

Heat the olive oil. Add the rice and simmer for 3 minutes, stirring until it becomes translucent. Add the green onions and garlic. Cook for one minute, stirring.

Incorporate the white wine and let it evaporate. Add a few ladles of hot broth and then let the rice cook until absorbed. Add the lemon zest and mix well. Cook over medium-low heat for 20 minutes, gradually adding the remaining broth until the rice has softened.

Add the ricotta and parmesan, then the basil leaves and mix.

Season with salt and pepper. Serve the risotto on plates, then top the dish with a few slices of ham and sprinkle with basil leaves and shavings of Parmesan cheese.

To finish, Chef's tip: if you enjoy blue cheeses, before serving, try adding a few pieces of blue cheese.