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1
Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm.
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2
Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet.
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3
Bake until crisp, 8 to 10 minutes; set aside.
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4
Heat 2 tablespoons butter in a large saucepan over medium heat.
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5
Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes.
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6
Add the rice and cook, stirring, 2 more minutes.
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7
Add the wine and cook, stirring, until evaporated, about 2 minutes.
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8
Add 1/2 cup warm broth and stir constantly until absorbed.
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9
Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes.
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10
Remove from the heat.
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11
Combine the parsley, chives and marjoram in a bowl.
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12
Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute.
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13
Break the prosciutto into pieces.
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14
Divide the risotto among bowls and top with the prosciutto and reserved herbs.
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15
Per serving: Calories 571; Fat 41 g (Saturated 23 g); Cholesterol 147 mg; Sodium 973 mg; Carbohydrate 23 g; Fiber 1 g; Protein 25 g
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16
Photograph by Con Poulos
