Risotto with arugula and prosciutto

Ingredients for 4 servings:

• 250 g rice (risotto rice)
• 100 g arugula
• 80 g ham (prosciutto)
• 80 g Parmesan, grated
• 40 g butter
• 1 small onion(s)
• 1 liter chicken broth
• 100 ml wine, white or Prosecco
• 5 tbsp olive oil
• Salt and pepper to taste
• Parmesan, to sprinkle on top

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt butter in a saucepan, sauté the finely chopped onion, but do not allow it to brown. Add the rice and cook until translucent. Then deglaze with white wine/Prosecco and reduce the heat slightly. Slowly add the chicken broth, stirring constantly (preferably a ladleful at a time). The rice should never “swim.” After 15-20 minutes, almost all of the broth should be incorporated. Now add the coarsely chopped arugula. After another 5 minutes, stir in the butter a little at a time. Then add the prosciutto, cut into thin strips. Stir in the Parmesan cheese. Season with salt and pepper. Sprinkle with a little more Parmesan cheese before serving.