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Ingredients

2 tablespoons olive oil 1 ½ ounces prosciutto 1 large shallot, minced 1 clove garlic, chopped 2 chanterelle mushrooms, sliced 1 cup arborio rice 1 cup red wine 3 cups beef stock, or more as needed, divided ½ cup arugula ⅓ cup freshly grated Parmesan cheese 1 tablespoon chopped fresh thyme ground black pepper to taste

Nutrition Info

407.9 calories carbohydrate: 48.7 g cholesterol: 15.2 mg fat: 12.9 g fiber: 1.3 g protein: 11.8 g saturatedFat: 3.6 g servingSize: - sodium: 380.5 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Heat olive oil in a Dutch oven or heavy pot over medium heat, cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture, cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture, cook and stir until cheese is melted, 2 to 3 minutes.

4 servings

A rich twist on the classic risotto.