Rice with parmesan, prosciutto and mozzarella

In a large saucepan, bring to the boil 4 litres of water with 1 tsp of salt.

Add rice, stir and simmer for about 20 minutes, depending on the rice.

It should be al dente but not chalky.

Meanwhile, cut butter into thin slices.

Drain mozzarella and tear into some small pieces.

Drain rice when it is cooked and transfer into a large, warm serving bowl.

Stir in the mozzarella pieces and parmesan immediately, while the rice is still hot, so the cheeses melt evenly.

Stir in butter, prosciutto and parsley.

Adjust salt to taste and stir in some cracked pepper.

Serve immediately while hot.