Sage Risotto With Mozzarella and Prosciutto

• 2 (14 ounce) cans fat free chicken broth
• 1 tablespoon butter
• 1 cup finely chopped leek
• 2 minced garlic cloves
• 1 14 cups arborio rice
• salt and pepper
• 12 cup dry white wine
• 1 12-2 tablespoons finely chopped fresh sage
• 1 cup finely chopped fresh mozzarella cheese (about four ounces)
• 13 cup prosciutto (about 2 ounces)

1. Bring broth to simmer over low heat, do not boil.
2. Melt butter in saute pan over medium heat, add leeks and garlic, cook 3 minutes, stirring often.
3. Add rice and salt, cook for 1 minutes, stirring constantly.
4. Add wine, cook 2 minutes or until almost completely absorbed, stirring constantly.
5. Add broth 1/2 cup at a timing stirring constantly until each 1/2 cup is absorbed about 20 minutes total.
6. Stir in chopped sage and cook 2 minutes.
7. Remove from heat, stir in mozzarella.
8. Ladle into four bowls, sprinkle with about 1 1/2 tablespoons proscuitto and some black pepper.

chicken broth, butter, leek, garlic, arborio rice, salt, white wine, fresh sage, mozzarella cheese

Taken from www.food.com/recipe/sage-risotto-with-mozzarella-and-prosciutto-115985 (may not work)