2 tbsp olive oil, plus more as needed
6 slices prosciutto
2 cups diced onion
12 ounces sliced mushrooms (any kind)
1½ cups pitted green olives
Salt and pepper, as needed
1 tsp turmeric
1 lb. Arborio rice, (I use Lucedio brand)
2 garlic cloves, minced or grated
2 cups dry white wine
4 to 6 cups chicken stock, warmed
½ to ¾ cup grated parmesan
3 tbsp butter
2 / 3 tbsp good Extra Virgin olive oil, for finishing
Optional: fresh chopped green herbs
Place a large, deep pot over medium heat and add the 2 tbsp olive oil, followed by the prosciutto. Allow it to crisp and brown a bit, turning halfway through; about 1.5 to 2 minutes per side. Transfer to a plate and set aside for now.
Add another couple tsp olive oil to the pot (which still has all that great salty prosciutto flavor) and add the onion, mushrooms, and olives.
Season to taste with salt and pepper, and add the turmeric. Cook (stirring occasionally) until the veggies are tender, about 5 minutes.
Add the rice and garlic and saute for about a minute. Deglaze the pot with one cup of the wine, stirring
and allowing it to almost completely evaporate before adding the second cup.
Add the chicken stock, one ladleful at a time, stirring well in between each addition and allowing it to cook away/evaporate almost entirely between each addition. This process is simple, but will take about 25 to 30 minutes, total. You want to stir the rice a lot, to awaken the starches which will create a beautifully creamy risotto. The key is to end up with perfectly cooked rice and a risotto that will easily slide across the plate once served (i.e. not too dry). If it’s too dry/thick, just keep adding more warm stock until you get a smooth, creamy consistency.
To finish, stir in the parmesan and butter, allowing both to melt. Sprinkle with fresh herbs, a small sprinkling of sea salt (if desired), and the crispy prosciutto. Lastly, drizzle a generous amount of the Extra Virgin Olive Oil all over the risotto. Enjoy.