Creamy Chicken Risotto with Prosciutto and Caramelized Onions

• 4 Tablespoons Olive Oil, Divided
• 1 whole Sliced Onion
• 1 Tablespoon Balsamic Vinegar
• 1/4 cups Dry White Wine
• 4 slices Prosciutto
• 7 cups Hot Chicken Broth
• 1- 1/2 cup Aborio Rice
• 2 Tablespoons Butter
• 2 cups Cooked Chicken Breast
• 1 cup Freshly Grated Parmesan Cheese
• 2 Tablespoons Chopped Chives

1. Heat broth in a large sauce pan until just under a simmer; keep hot until ready to add to the rice.
2. In a small skillet, render the prosciutto over medium heat until crisp.
3. Drain and set aside.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat.
5. Stir in the onions and saute for 20 25 minutes or until the onions are golden brown.
6. Remove from pan and add balsamic vinegar, set aside.
7. Heat the remaining oil in the same large skillet used for the onion.
8. Stir in rice and mix well over medium heat.
9. Coat rice with oil and allow to cook for about 3 minutes.
10. Add wine.
11. Reduce heat to medium low and add hot broth a ladle or two at a time, stirring until all liquid is absorbed.
12. Continue this process until all broth is absorbed and rice is al dente, about 30 40 minutes.
13. Stir in the reserved onion mixture, butter, chicken, and parmesan cheese.
14. Top with prosciutto and chives.

olive oil, onion, balsamic vinegar, white wine, chicken broth, rice, butter, chicken, freshly grated parmesan cheese, chives

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-risotto-with-prosciutto-and-caramelized-onions/ (may not work)