Pesto Basil Rice

4 Servings

4	slices of prosciutto ham, cut in 4 pieces
2 tbsp	Pastene Pure Olive Oil
3	dry shallots, chopped
1 tbsp	Pastene Minced Garlic
3 cups	chicken stock
1 cup	Pastene Italian Arborio Rice
1/4 cup	dry white wine
1/4 cup	Pastene Pesto Basil Sauce
	Pastene Grated Parmesan Cheese
	fresh basil leaves

Preheat oven to 350В°F (180В°C).
Arrange prosciutto on a baking sheet and bake in oven about 7 minutes. Set aside.
Heat olive oil in a large saucepan over medium heat, and cook shallots and garlic until soft. Meanwhile, in a second saucepan, heat the broth to simmering.
When shallots and garlic are soft, stir in the rice to coat thoroughly with oil. Stir in the wine until it is absorbed.
Start ladling in the heated stock, 1вЃ„2 cup (125 mL) at a time, stirring until it is almost completely absorbed before adding the next ladleful. Add pesto sauce.
After about 13 minutes, start tasting the rice. It is properly cooked when the rice grains are no longer crunchy when bitten. Add a bit more hot liquid if necessary, remove rice from heat and serve as soon as it is tender.