Lemon, thyme and prosciutto risotto

I can remember the first risotto I ever ate.  It was in a tiny little Italian restaurant in West Didsbury in Manchester and it was a chicken, asparagus and thyme risotto.  I loved the comforting ooze and the warm feeling that seemed to wrap itself around me while eating it.  Probably a bit over-dramatic for what is basically a bowl of rice but my adventures in risotto land took off from there.  Adventures is a bit of an exaggeration (not that I am prone to that at all!) as I prefer to keep it simple. I have even been known to have a make up some arborio rice with only stock and then throw in a large handful of parmesan at the end when I've been feeling lazy but in need to comfort.  Over complicated risotto just doesn't work, too many flavours compete and it doesn't seem to lull me into the same sense of security and comfort, plus it requires far too much effort for what is my version of comfort food. Last night's new experiment was another idea stolen from Jamie Oliver but again made up as I went.  I simply fried off some prosciutto in a little olive oil while I cooked the rice with stock and white wine.  Not long before the rice was ready I added the juice of a lemon and the leaves of a few sprigs of thyme and let it cook for a couple of minutes to permeate through the rice.  Once the rice was cooked I threw in a large handful of parmesan (although there really isn't any other kind of handful of parmesan in my house) and put the crunchy prosciutto on top and voilà, dinner in a little over twenty minutes.  My bad attempts at photography don't do justice to the magnificence of this bowl of food as both the husband and I scraped the bowl clean.