Pre heat your oven to 180c for 15 minutes, place your Prosciutto Ham on a grease proof baking tray and place into a pre-heated oven and reduce the heat to 150c and crisp up your

Prosciutto this will take around 15 minutes. Once this is done set to side.

In a medium saucepan, over high heat add the 1 ½ cups water, sugar, rum. Bring it to a boil, and add in your sliced pears, and reduce the heat to medium and simmer gently for about 5 – 6 minutes until the pears are tender. Remove the pears to a covered dish and let rest

For the risotto, dice up your onion and add to a pan with a touch of olive oil and tsp of butter and cook until soft (5-6 mins). Toast your Carnaroli Rice on a low heat in a dry pan for 2-3 mins this will not only release that nutty flavour but will prevent the break down of the rice during the cooking process.

Add your white wine to the pan and turn up the heat to medium and stir until the wine has evaporated, add one ladle of your stock at a time, again as it soaks into your rice, add another ladle.

We are at the 10 min stage now. Add our Blue Cheese, cooked and diced, prosciutto and cook for a further 5/6 mins at this stage (17 min mark) remove the risotto from the heat and add in your butter and parmesan cheese and serve topped with your Irish apple rum pears.