Prosciutto Risotto Home Return to       Recipe of the Month Ingredients: 4 Slices of Original Prosciutto cut into strips 4 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic chopped 225 gr button mushrooms sliced 225 gr Italian Arborio rice 75 ml dry white wine 900 ml hot chicken stock 1 tbsp freshly chopped parsley with fresh sqeezed lemon juice Salt/pepper Instructions: 1. Heat the oil in a pan, cook the onion and garlic until soft but not brown. Add the mushrooms and toss for two minutes. 2. Add the rice and stir to coat with the oil. Pour in the wine and a little stock until absorbed. 3. Add remaining stock and continue to cook until the rice is tender and th risotto has a creamy consistency. 4. Sprinkle with parsley and gently stir the Prosciutto through the rice. Season with salt and pepper and a squeeze of lemon juice. 5. Serve with grated Parmigiano-Reggiano cheese if desired.