Creamy Chicken Risotto with Prosciutto and Caramelized Onions

Heat broth in a large sauce pan until just under a simmer; keep hot until ready to add to the rice.

In a small skillet, render the prosciutto over medium heat until crisp. Drain and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in the onions and saute for 20 – 25 minutes or until the onions are golden brown. Remove from pan and add balsamic vinegar, set aside.

Heat the remaining oil in the same large skillet used for the onion. Stir in rice and mix well over medium heat. Coat rice with oil and allow to cook for about 3 minutes. Add wine. Reduce heat to medium low and add hot broth a ladle or two at a time, stirring until all liquid is absorbed. Continue this process until all broth is absorbed and rice is al dente, about 30 – 40 minutes.

Stir in the reserved onion mixture, butter, chicken, and parmesan cheese. Top with prosciutto and chives.