Mushroom and Prosciutto Risotto

1. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. 2. Add garlic, mushrooms, and prosciutto. Cook until mushrooms release their liquid and prosciutto is slightly crispy, about 5-7 minutes. 3. Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent. 4. Pour in white wine and stir until completely absorbed. Add one ladleful of warm broth to the rice, stirring constantly until absorbed. 5. Continue adding broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, until the rice is creamy and al dente. 6. Remove from heat. Stir in Parmesan cheese and butter until melted and combined. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.