Risotto Tricolore Ingredients Half a jar of sundried tomatoes, sliced into squares 6 slices of Parma ham, sliced into squares 2 tablespoons pine kernels 2 tablespoons garlic olive oil 300 g Arborio rice 1 litre vegetable stock 50g freshly grated parmesan/pecorino a handful chopped fresh flat leaf parsley a handful of basil leaves, ripped into small pieces salt and black pepper Method In a deep pan fry the parma ham pieces until coloured, and then add the sun-dried tomatoes and pine kernels until also coloured, stirring constantly. Then add the rice and stir until it is glazed. Add 3 ladlefuls of the stock and mix until the liquid has been almost completely absorbed by the rice. Reduce the heat and continue to add the stock a ladleful at a time, stirring while the liquid is absorbed and only adding more after the previous ladleful has been absorbed by the rice. Use hot water if you run out of stock before the rice is cooked, When the rice is tender but firm to the bite - this should take about 20 minutes - remove the pan from the heat and add the parmesan, seasoning and the herbs. Leave to stand, covered, for 4 minutes, then serve at once.