Prosecco Risotto

Ingredients

• 4 thin slices prosciutto
• 3 cups reduced-sodium chicken broth
• 1 package mushrooms sliced thinly
  
• 4 tablespoons butter, divided
• 1 shallot, finely chopped (or small onion)
  
• 3/4 cup Arborio rice or medium-grain white rice
• 3/4 cup Prosecco
  
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a saute pan, cook mushrooms in 2 tablespoons of butter. Set aside to add at the end.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Prosecco and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the mushrooms, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Thanks to Giada for the foundation of this recipe.