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Risotto with Prosciutto and Mozzarella Recipe

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This recipe for Risotto with Prosciutto and Mozzarella, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith
Added: Monday, October 30, 2006


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

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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