Risotto with mascarpone and prosciutto

Ingredients:

• 1 tbsp. arborio rice
• 3 cups lightly salted chicken broth
• 110 g prosciutto, thinly sliced
• 4 tablespoons unsalted butter
• 0.5 cup finely chopped shallots
• 1/3 cup dry white wine
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh chives
• 1.5 tsp chopped fresh marjoram or thyme
• 1 cup grated Gruyere
• 1/3 tbsp. mascarpone

Preparation:

1. Preheat oven to 200°C. Combine chicken broth with 2.5 cups of water in a saucepan and bring to a boil over medium heat; cover and keep warm.
2. Meanwhile, spread the prosciutto in a single layer on a foil-lined baking sheet. Bake until crispy, 8 to 10 minutes; set aside.
3. In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the shallots and cook, stirring with a wooden spoon, until softened, 3 minutes. Add the rice and cook, stirring, for another 2 minutes.
4. Pour in the wine and cook, stirring, until completely absorbed, about 2 minutes. Add 1/2 cup of warm broth and stir constantly until completely absorbed. Repeat, adding broth 1/2 cup at a time and stirring constantly, until the liquid is absorbed and the rice is soft and creamy, 20-25 minutes. Remove from heat.
5. Combine the parsley, chives, and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the Gruyère, mascarpone, and the remaining 2 tablespoons of butter; stir vigorously, about 1 minute. Tear the prosciutto into pieces. Divide the risotto among plates, top with prosciutto, and sprinkle with herbs.