Prosciutto and Mushroom Risotto

Nothing says comfort food to me like risotto – just what I want to tuck into on a cold night. This particular dish was a bit fancy for a weeknight but sometimes fancy is just what you need to spice things up – plus, since there’s almost 20 grams of protein per serving you can make this your main (and only) dish. 

Mushrooms are a veggie I abhorred growing up, and now I love them so much I regret our time apart. Once they’re sauteed up and stored in my fridge, there’s really no end to the ways I’ll work them into my meal. Funny story – I fed a bunch to my 8 mo. old the other night and the next day they came out looking the EXACT SAME. It was like his body didn’t recognize them as a food and chose to look the other way instead of digesting them.

Though I listed leeks below, you could just as easily use onions or shallots – I actually had frozen leeks in my freezer and no onions to be found, but I loved the end result. All of the above will work! To wow guests, you could prepare this through step three, and refrigerate. Once they arrive, pop this back on the stove top, add the remaining broth and finish cooking!

Proscuitto and Mushroom Risotto

Serves 4

2 tbsp. olive oil, divided

24 oz. white button mushrooms, stemmed and sliced

3 oz. proscuitto, chopped

1 leek (or 3/4 c. chopped), white and light green parts only

1/2 tsp. black pepper

1/2 tsp. dried rosemary

1 1/4 c. arborio rice

Juice from 1 lemon

5 c. chicken broth, warmed

1/2 c. parmesan cheese

1/4 c. chopped chives, plus more for garnish

2 tbsp. olive oil

1. Heat 1 tbsp. of the olive oil in a large sauce pan or dutch oven over medium high heat. Add mushrooms and saute at least 10 minutes – let mushrooms release water, let water evaporate, and cook a bit longer until starting to brown.

2. Remove mushrooms to a small bowl and add proscuitto – cook, stirring occasionally, until fragrant, golden brown and starting to crisp. Remove to the bowl with mushrooms.

3. Add remaining tbsp. olive oil to pan and add leeks. Add pepper, and rosemary, and stir to combine. Let cook, stirring occasionally, until are softened and starting to turn golden (about five minutes).

3. Add arborio rice and stir to combine. Let toast, about three minutes, stirring occasionally. Add lemon juice and stir until absorbed, about 30 seconds.

4. Add about three cups of the chicken broth. Bring mixture to boil, stirring occasionally, and reduce heat to medium – let cook, stirring occasionally, until liquid is mostly absorbed.

5. Add remaining chicken broth and simmer until almost absorbed. Add mushrooms and proscuitto back to the pot and stir to combine. Remove from heat – stir in cheese, chives, and olive oil. Serve, topped with more chopped chives.