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1
Prepare all of the ingredients above before starting the risotto.
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2
Heat the chicken stock in a pot, and keep it on a low heat while making the risotto.
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3
In a Dutch oven, melt the butter over a medium-low heat.
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4
Saute the shallots until just soft, about 5 minutes.
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5
Add the arborio rice to the pan, and stir the rice slowly, continuously, for 2 minutes, ensuring that the butter is coating most of the rice.
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6
Add the white wine, stirring the rice slowly, continuously, until the wine is completely absorbed into the rice.
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7
Add 1 ladel of chicken stock to the rice, while stirring the rice slowly, continuously, until the chicken stock has been absorbed into the rice.
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8
You'll probably add 1 ladel of chicken stock to the rice every 2 minutes.
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9
Do so until all of the chicken stock has been absorbed into the rice, which takes about 20-25 minutes.
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10
In a small saute pan, saute the mushrooms and the prosciutto in olive oil, and add a dash of salt and pepper to the pan.
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11
Stir 1/2 cup of the Parmegiano-Reggiano cheese into the risotto.
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12
Then stir the mushrooms, prosciutto and sage into the risotto.
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13
Add salt and pepper to taste.
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14
Spoon the risotto into bowls, and garnish with grated Parmegiano-Reggiano cheese.
