METHOD

1. Heat extra virgin olive oil in large, heavy-bottom pan. Add onions and cook until translucent. Add Serrano ham and cook another 2 minutes.
2. Add arborio rice and cook for another 2 minutes, stirring constantly, making sure each grain of rice is coated with oil and toasted.
3. Add white wine and reduce heat to a simmer. Stirring frequently, cook until wine is nearly all evaporated.
4. Add warmed chicken stock, 1 cup at a time, and let simmer until nearly evaporated after each addition. Repeat until all stock is added.
5. Just prior to serving, add shredded Président Don Bernardo® Manchego cheese. Adjust seasoning with kosher salt & freshly ground black pepper to taste.
6. Pesto: Add all the ingredients to food processor at one time. Pulse on and off until it reaches the desired consistency.
7. Serve risotto garnished with pesto and additional Manchego cheese.

EXPERT TIP

Use a microplane to shred your Manchego. This will give a lighter texture and consistency to the risotto.