Prosciutto and Mushroom Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Dry white wine - 1/2 cup
• Arborio rice - 1 1/2 cups
• Onion - 1, finely chopped
• Mushrooms - 8 ounces, sliced
• Prosciutto - 4 slices, chopped
• Olive oil - 2 tablespoons
• Chicken or vegetable broth - 4 cups

Instructions

1. In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped prosciutto and cook until crispy, about 3 minutes. Remove the prosciutto from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until it becomes translucent, about 5 minutes.
5. Add the Arborio rice to the skillet and stir to coat it with the onion mixture. Cook for 1-2 minutes, until the rice becomes slightly translucent.
6. Pour in the dry white wine and cook until it is absorbed by the rice, stirring constantly.
7. Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
8. Stir in the cooked mushrooms, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
9. Remove the risotto from the heat and let it rest for a few minutes. The risotto should be creamy and slightly loose in consistency.
10. Serve the risotto in bowls, topped with the crispy prosciutto and chopped fresh parsley.