3 cups water
¾ tablespoon butter
3 tablespoons olive oil
1 small onion, chopped finely
2 cups arborio rice
½ cup dry white wine
12 ounces boneless, skinless chicken breasts, chopped coarsely
2 gloves garlic, crushed - optional
1½ cups frozen peas
6 slices proscuitto
3 tablespoons finely shredded fresh sage
1 Place stock and water in pot; bring to a boil. Reduce heat; simmer, covered.
2 Heat butter and half of the oil in large pot; cook onion, stirring until soft. Add rice; stir rice. Add wine, cook, stirring, until liquid is almost evaporated.
3 Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, 1 cup at a time, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
4 In another skillet, heat remaining oil; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Stir chicken mixture and peas into risotto.
5 Cook proscuitto in same skillet until crisp; drain on paper towels then break into chunks. Stir sage and half of the proscuitto into risotto; sprinkle remaining proscuitto over individual risotto servings.
Serves 4
