Red Wine Risotto Recipe

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.