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1
Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes.
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2
Once completed strain through a sieve and set aside.
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3
Melt one tbsp of butter in a pan and add mushrooms, salt and pepper.
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4
Cook over medium-high heat until liquid has been reduced, set aside once finished.
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5
In a medium saucepan heat the chicken stock over med-low heat, start the stock about five minutes before you start the risotto pan.
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6
To cook the risotto, heat a large pan over high heat.
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7
Once hot add the olive oil and the chicken, stir the chicken to sear all sides.
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8
While searing add the paprika.
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9
After about 1 minute add the rice and continue to stir, ensuring that you coat the rice in paprika and oil.
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10
Add the tomatoes, salt and let cook for about 1-2 minutes stirring consistently.
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11
Add the wine and stir to remove any bits that have stuck to the pan.
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12
The wine should boil immediately, after about 1 minute you can start to add chicken stock a few ladles at a time.
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13
Continue stirring frequently.
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14
As the liquid reduces and the rice starts to stick to the pan add more stock, a couple ladles at a time.
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15
After about 10 minutes and once the rice has significant increased in size, taste a few pieces of rice for doneness.
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16
The rice should be soft but maintain a little bite, thus a little el dente.
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17
Once the rice has reach this point you can add the parsley, prosciutto, mushrooms and strained butter.
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18
Remove from heat and stir in the parmesan.
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19
Congratulations on a beautiful risotto!
