Chicken Pea Sage Prosciutto Risotto Recipes

Steps:

• Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered.
• Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
• Add wine; cook, stirring, until liquids almost evaporated.
• Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
• Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender.
• Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
• Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
• Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto.
• Serve risotto with sprinkle of remaining prosciutto.