Ingredients

• 6 cups chicken broth (homemade, or 3 cups canned broth plus 3 cups water)
• 3 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1/2 cup yellow onion (minced)
• 1/4 lb prosciutto (cut into 1/2-inch slices and diced)
• 2 cups arborio rice
• 1 cup dry white wine
• 1 cup diced tomatoes (drained)
• 1/3 cup parmigiano reggiano (freshly grated)
• 2 tbsp Italian parsley (freshly chopped, or 8-10 fresh basil leaves, shredded)
• salt (to taste)

Instructions

1. Heat the broth in a medium saucepan and keep warm over low heat.
2. Heat the olive oil in a large pan, add the onion and cook until it begins to colour, 3-4 minutes.
3. Add the prosciutto and stir for 1-2 minutes, then add the rice and cook until coated with the oil and onion.
4. Add the wine and cook, stirring, until almost reduced.
5. Add about 1/2 cup of broth — just enough to cover the rice — and stir until absorbed; continue adding broth 1/2 cup at a time for 10-12 minutes.
6. Add the tomatoes and cook 4-5 minutes longer.
7. Stir in the butter, parmesan and parsley or basil; mix quickly until moist and creamy, taste, adjust the seasoning and serve.

Cooking Tips

• Dice the prosciutto thick so it stays present in the dish
• Let the wine reduce fully before the first broth addition
• Keep the broth hot at all times
• Add the tomatoes late so they don't dissolve
• Finish with butter and cheese off the heat