Risotto with Mascarpone & Prosciutto

I have actually never made risotto before so this was a first shot shop. This recipe was adapted from the March Edition of Food Network Magazine, one of my favorites. The prosciutto looked so cool that I just had to give it a try. 

*Note - this is an easy recipe, but it's labor intensive. Don't plan to leave your kitchen until its ready to be served.

Ingredients:

3 cups low-sodium chicken broth
4 ounces prosciutto, thinly sliced
4 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 cup orzo pasta
1/3 cup white cooking wine
3 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
1 1/2 teaspoons minced thyme
1 cup grated mozarella cheese
1/3 cup mascarpone cheese

Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. When it comes out it will look like a tangled layer of bacon (see below) and it will be salty deliciousness.

Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. 

Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat.

Combine the parsley, chives and marjoram in a bowl. 

Add all but 1 tablespoon of the herbs to the risotto along with the mozarella, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. 

Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

Beautiful. :)