Risotto with Rosemary, Prosciutto, and Mushrooms

(adapted from cookthink.com)

I made risotto from scratch for the first time, woot! It was a little more time-consuming, obviously, than making it from a box, but there was a certain satisfaction in learning the process and gradually adding the broth. Here's what I used:

6 cups chicken broth
2 tablespoons butter, plus 1 tablespoon for later
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup white wine
1 cup grated parmesan
3-4 large mushrooms, sliced
Prosciutto bits to taste

1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.

2. Melt 2 tablespoons of butter over medium-high heat in a pan. When the foam subsides, add the onion and a little salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. (I added the mushrooms here. And the prosciutto. Maybe a little too early. Added a couple rosemary leaves.) Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.

3. Add the wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente.

4. Stir in the parmesan, remaining tablespoon of butter and black pepper to taste.

On the side I cooked some spinach with a little olive oil and a little bit of the chicken broth. See? Vegetables.