Three Cheese Risotto

A blend of three cheeses plus prosciutto gives this simple creamy Three Cheese Risotto a punch of fantastic flavor.

Ingredients:
2½ cups vegetable stock
1½ cups heavy cream
2 tablespoons extra virgin olive oil, divided
¼ pound sliced prosciutto, diced into small pieces
1 tablespoon butter
1 cup diced shallots
1 cup Arborio rice
½ cup white wine (we used a Chardonnay, but a Pinot Grigio would also work)
½ teaspoon white pepper
½ cup freshly grated Parmesan cheese
½ cup freshly grated Romano cheese
½ cup diced provolone cheese
¼ cup fresh Italian flat-leaf parsley, chopped

Instructions
Place stock and cream in sauce pan and heat to boil, then reduce heat and keep warm. You could also heat in the microwave in a glass four cup measurer. In a medium heavy bottomed pot or Dutch oven, heat one tablespoon of the olive oil over medium heat and once hot, add the prosciutto. Cook for about three minutes or until slightly crisp. Add butter and once melted, add shallots and cook for two minutes. Add the remaining tablespoon of oil and the Arborio rice and cook stirring often for two minutes. Add the wine and pepper and cook to evaporate, about two minutes. Lower heat to medium low. Ladle in about a cup of the liquid and stir until it gets absorbed by the rice. Continue to do this one cup at a time, waiting until each cup gets absorbed. Keep adding liquid until all of the liquid has been used. This whole process will take 30-35 minutes. Test a few grains to see if they are tender. If not, add a little more stock or water and continue to cook until tender, maybe five more minutes. Remove from heat and stir in the Parmesan, Romano, Provolone and parsley and taste. (Only add salt if needed. The prosciutto and the vegetable stock may add enough salt.) Serve immediately.

Notes:
– You can substitute bacon or pancetta for the prosciutto.
– Onions or leeks could be substituted for the shallots, but that will change the flavor profile.

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