Place the Serrano ham slices under the broiler on a lined oven tray and cook for 5 minutes or until they becomes crispy. Set aside.
Drain the Spanish olives and capers and cut the onion into small cubes.
Chop the olives roughly and slice the garlic.
In a large pan over medium-high heat, brown the garlic and onion in the butter with a pinch of salt.
Add the rice and coat with butter until it becomes translucent, after about 1 minute.
Over medium heat, deglaze with white wine and stir until it evaporates. Add about 3/4 cup of chicken broth at a time, stirring constantly until the rice has absorbed almost all the liquid. After using half of the broth, add the olives and then gradually add the second half of the broth until the rice reaches a creamy consistency, while still being slightly crunchy (al dente).
Remove the pan from the heat, then add the capers and half of the chopped basil.
*Chef’s Tip: If you want a creamier risotto, you can add crumbled fresh cheese after removing it from the heat.
Adjust the seasoning with salt and freshly ground black pepper. Add a drizzle of extra virgin olive oil and lemon juice to taste.
Serve the risotto in bowls. Garnish with the crispy Serrano ham and the remaining fresh leaves of basil. Top it with more olives from Spain if desired.