Risotto With Mascarpone And Prosciutto

• 3 cups low sodium chicken broth
• 4 ounces prosciutto thinly sliced
• 4 tablespoons unsalted butter
• 1/2 cup shallots finely chopped
• 1 cup arborio rice
• 1/3 cup dry white wine
• 3 tablespoons fresh parsley minced
• 3 tablespoons fresh chives minced
• 1 1/2 teaspoons fresh marjoram minced, or thyme
• 1 cup grated Gruyere cheese
• 1/3 cup mascarpone cheese

1. Preheat oven to 400F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8-10 minutes; set aside.
2. Heat 2 tbsp butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. 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, 20-25 minutes. Remove from heat.
3. Combine the parsley, chives, and marjoram in a bowl. Add all but 1 tbsp of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tbsp butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide risotto among bowls and top with prosciutto and reserved herbs.

chicken broth, unsalted butter, shallots, arborio rice, white wine, parsley, fresh chives, fresh marjoram, gruyere cheese, mascarpone cheese

Taken from www.yummly.com/recipe/Risotto-With-Mascarpone-and-Prosciutto-982582 (may not work)