Prepare the risotto.

Heat olive oil and 1 oz butter in a large, deep frying pan.

Add shallots and fry gently for 5 minutes until soft.

Stir in garlic and cook for 8 minutes, until softened.

Add Arborio rice and stir until glistening with butter.

Add white wine and cook until absorbed.

In a separate pan, bring vegetable stock to a simmer.

Add a ladleful of hot stock to the rice and cook over moderate heat for 3-5 minutes, stirring until liquid is absorbed.

Season with salt and pepper.

Continue adding stock, a ladleful at a time, until all or nearly all of it has been used and the rice is tender (about 18 minutes).

Remove risotto from heat and stir in remaining butter, basil, and 4 tablespoons grated Parmesan.

The finished risotto should be fluffy but not soupy. Cover and set aside.

Prepare the pesto.

Place basil, pine nuts, garlic, olive oil, Parmesan, pecorino, salt, and pepper in a food processor and blend until combined.

Overlap two prosciutto slices into a cross.

Place a generous dollop of risotto in the centre of the ham and wrap the ham over the risotto to make a parcel.

Repeat to make 4 parcels in all.

Preheat the broiler.

Place a teaspoon of pesto on top of each parcel (reserving the remaining pesto) and sprinkle with a teaspoon of grated Parmesan.

Broil for 2 minutes until the cheese is bubbling. Serve immediately.