Sage Risotto with Fresh Mozzarella and Prosciutto

OK, let me preface this by saying this is my first time making risotto and eating leeks.  I knew risotto was ambitious as it is easily messed up.  I have to say I did OK, not perfect, but worth trying again.  This is not something to make on a rushed night or one you are dead tired, it requires a lot of stirring.  I recommend having everything minced, sliced, diced, etc before you start. 

Reviews:
Cody: MMM the meat is good (he picked a piece up to try before eating the risotto.)  It's rice mommy, it's OK but I don't want it.  If it had mushrooms I'd eat it!

Brendan: mmm  is it good Bren  mmmhmmmmmm  (Ate it all but the prosciutto)

Holly: Risotto is the tiniest bit undercooked (mental note, 20 minutes might not be long enough on the broth part...or use the better Calphalon) The flavor is great, I could see this being just as good with basil instead of sage.  The prosciutto goes really well!!

MMM Prosciutto and cheese!!!

RECIPE

2 (14-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1 cup finely chopped leek
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/4 teaspoon salt
1/2 cup dry white wine
1 1/2 to 2 tablespoons finely chopped fresh sage
1 cup (4 ounces) finely chopped fresh mozzarella cheese
2 ounces prosciutto, chopped (about 1/3 cup)
1/4 teaspoon freshly ground black pepper
Sage sprigs (optional)

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.

Nutritional Information
Calories:443 (25% from fat)
Fat:12.3g (sat 7g,mono 3g,poly 1g)
Protein:18.8g
Carbohydrate:59.6g
Fiber:1.4g
Cholesterol:43mg
Iron:1.3mg
Sodium:863mg
Calcium:193mg