To serve, spoon into warm bowls and lay the San Daniele gently over the top / LISA BARBER
Serves 4 as a starter

50ml/2oz butter
1 medium-sized yellow onion, finely chopped
200g/7oz Arborio rice
1 litre/1¾ pints chicken stock
100g/3 fl oz dry white wine
2 tbsp crème fraîche
300g/10oz unsalted butter
The zest of 1 unwaxed lemon
Sea salt and freshly ground black pepper
8 slices of San Daniele ham

Place a medium-sized, heavy based pan over a fairly low heat and add the butter. Once it has melted, add the onion and sweat until soft and translucent – this will take about 10 minutes.

Now add the rice and stir well to combine. Warm the chicken stock in a second pan and keep to one side.

Turn up the heat under the rice and add the wine, allow to bubble and reduce, stirring frequently.

Now add the stock a ladle at a time, allowing each ladle to reduce before adding the next. Stir gently and often.

Once all the stock has been incorporated, the rice should be cooked through yet still retain a little bite. Stir in the crème fraîche, butter and lemon zest, then season to taste with salt and pepper.

Finally, add a lid to the pan and let it sit for five minutes before spooning into warm bowls. Lay the San Daniele gently over the top and serve.