Instructions

1. Warm the chicken or vegetable broth in a saucepan over low heat. Keep it warm throughout the cooking process.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped prosciutto and cook until it becomes crispy, about 3 minutes. Remove the prosciutto with a slotted spoon, leaving the oil in the pan, and set it aside.
3. In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set them aside.
4. Add the finely chopped onion to the skillet and cook until it becomes translucent, about 5 minutes.
5. Add the Arborio rice to the skillet. Stir well to coat the rice with the remaining oil and onion mixture. Cook for 1-2 minutes, until the rice becomes slightly translucent.
6. Pour in the dry white wine and stir constantly until it is fully absorbed by the rice.
7. Begin adding the warm broth to the skillet, one ladle at a time. Stir constantly, allowing each ladleful to be absorbed before adding the next. This process should take about 20 minutes and the rice should be al dente.
8. Stir in the cooked mushrooms, grated Parmesan cheese, and butter. Season with salt and pepper to your liking. The risotto should be creamy and slightly loose.
9. Remove the skillet from the heat and let the risotto rest for a few minutes before serving. This allows the flavors to meld together beautifully.
10. Serve the risotto in individual bowls, topped with the crispy prosciutto and a sprinkle of fresh parsley.