Shelly's Recipe

RISOTTO WITH PROSCIUTTO AND HERBS

Category: Rice/Risotto

5 cups chicken broth
4 tbsp olive oil
1 small onion, finely chopped
2 clove garlic, minced
1/2 cu prosciutto, finely chopped
1 1/2 tsp chopped fresh rosemary or 3/4 tsp dried rosemary
2 tsp chopped fresh sage or 1 tsp dried sage
2 cups Arborio rice
1/3 cup grated parmesan cheese
2 tbsp butter

Bring the broth to a slow steady simmer and keep until needed. Add the olive oil to a sturdy pot and heat to medium heat. Add the prosciutto, garlic and onion and cook stirring until vegetables are limp and fragrant and the prosciutto is browned. Add the seasonings nd cook for a minute or so stirring to combine.

Add the rice and stir quickly until the grains are well coated. Add the 1/3 cup of simmering broth and cook stirring constantly; bring sure to scrape the bottom and sides of pan as you go along. When all the liquid has been absorbed, add another 1/2 cup of broth and cook as above. Repeat until all the liquid has been added or the rice is tender yet firm to the bit, about 25 minutes. When the rice is done, add the cheese and butter, stirring until melted and mixed in.