Rice with Prosciutto and Parmesan

Name: Rice with Prosciutto and Parmesan
Yield: 8
Ingredients: 4 tablespoons of olive oil; 2 cups of uncooked rice; 1 envelope of vegetable broth; 4 cups of boiling water; 2 tablespoons of butter; 2 tablespoons of chopped onion; 100g of sliced mushroom; 100g of prosciutto, diced; 1/4 cup of white dry wine; 1 can of heavy cream; 2 cups of grated Parmesan cheese; 2 tablespoons of chopped parsley

1
4 tablespoons of olive oil
2
2 cups of uncooked rice
3
1 envelope of vegetable broth
4
4 cups of boiling water
5
2 tablespoons of butter
6
2 tablespoons of chopped onion
7
100g of sliced mushroom
8
100g of prosciutto, diced
9
1/4 cup of white dry wine
10
1 can of heavy cream
11
2 cups of grated Parmesan cheese
12
2 tablespoons of chopped parsley

Ingredients

1
4 tablespoons of olive oil
2
2 cups of uncooked rice
3
1 envelope of vegetable broth
4
4 cups of boiling water
5
2 tablespoons of butter
6
2 tablespoons of chopped onion
7
100g of sliced mushroom
8
100g of prosciutto, diced
9
1/4 cup of white dry wine
10
1 can of heavy cream
11
2 cups of grated Parmesan cheese
12
2 tablespoons of chopped parsley

Directions

1
Preheat the oven to 400°F
2
In a large saucepan, heat the olive oil and sauté the rice for about 3 minutes
3
Add the vegetable broth and water
4
Stir well to combine
5
Cover the saucepan partially and let it simmer until the liquid has been absorbed
6
Let it rest for 10 minutes and fluff the rice with a fork. Reserve
7
In another saucepan, melt the butter and sauté the onion
8
Add the mushroom and prosciutto
9
Stir well to combine
10
Add the white wine and let it simmer until it has reduced by half
11
Stir in the heavy cream, half of the Parmesan cheese, and mix gently
12
Transfer to a baking dish, sprinkle with the remaining Parmesan cheese and parsley, and bake in the preheated oven for about 15 minutes.