- 4
Ingredients
- 2 (14-ounce) less-sodium chicken broth
- 1 tablespoon butter
- 1 cup finely chopped leek
- 2 garlic cloves
- 1 1/4 cups Arborio rice
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1 1/2 to 2 tablespoons finely chopped
- fresh sage
- 1 cup (4 ounces) finely chopped fresh
- mozzarella cheese
- 2 ounces prosciutto, chopped (about
- 1/3 cup if desired
- 1/4 teaspoon freshly ground black
- pepper
- §age sprigs (optional)
Preparation
Step 1
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over
low heat.
2. Melt butter in a medium saute pan over medium heat. Add leek and garlic; cook fer 3 minutes, stirring frequently. Add rice and 2/3 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion
of broth is absorbed before adding
the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 Tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.