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Risotto with Prosciutto and Mozzarella Recipe

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This recipe for Risotto with Prosciutto and Mozzarella is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 14 oz. cans chicken broth
1 T. butter
1 c. chopped leek
2 minced garlic cloves
1 1/2 c. Arborio rice
1/2 c. dry white wine
1/4 tsp. salt
2 T. chopped sage
1 c. shredded mozzarella
2 oz. chopped prosciutto
1/4 tsp. pepper
Directions:
Directions:
Bring broth to a simmer on low heat. In a big pot, melt butter and add leek and garlic 3 min. Add rice and salt 1 min. Add wine 2 min. Add the heated broth 1/2 cup at a time, absorbing slowly for a total of 20 min. Add sage, 2 min. Remove from heat and stir in mozzarella. Serve topped with prosciutto and pepper.

 

 

 

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