plus shavings for garnish
each slice cut into 3 long pieces
(reserve 6 pieces for garnish)
In a saucepan, bring chicken broth to a boil,
then reduce to a simmer.
and 2 tablespoons oil over medium high heat.
Add onions and garlic; sauté until soft,
then remove from the pan and set aside.
Set aside with the onions and garlic.
Add a large ladleful of hot chicken broth,
reduce the heat to medium-low, and cook,
stirring,until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time.
After 20 minutes, add peas, mushrooms and onions.
Continue to add broth and cook until the rice is tender.
Stir in mascarpone, grated Parmigiano Reggiano and prosciutto.
Add parsley and salt and pepper to taste.
shave 6-8 curls from the wedge of Parmigiano Reggiano directly on top.