SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO

SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO image

Yield 4

Number Of Ingredients 12

2 14-oz cans chicken broth
1 T butter
1 cup finely chopped leek
2 garlic cloves, minced
1.25 c Arborio rice
1/4 tsp salt
1/2 c dry white wine
1.5-2 tbsps finely chopped fresh sage
4 oz finely chopped fresh mozzarella cheese
2 oz prosciutto, chopped
1/4 tsp ground pepper
sage sprigs (optional)

Steps:

Melt butter in medium sautepan over medium heat. Add leek and garlic, cook for 3 minutes, stirring frequently. Add rice and 1/4 tsp salt, cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, cook for 2 minutes. Remove from heat, stir in mozzarella. Spoon into bowls, top with chopped prosciutto. Sprinkle with black pepper. Garnish with sage sprigs.