Sage Risotto with Fresh Mozzarella and Prosciutto

I have other risotto recipes that are better (fennel and olive barley risotto from this site, for example). I fried the prosciutto up so it was crispy before putting it on the risotto at the end.....otherwise I followed the directions exactly, and it came out well.

This risotto was good but you must love sage! I only used 1 1/2 Tbsp. and it was very prominent. I would probably make this again but back off just a little on the fresh sage, and may take another reviewers advice and crisp up the proscuitto a little before topping.

Everything about this recipe is perfect! My entire family loved it.

This was fantastic, though I must note I made a few changes. I didn't have leek, so I substituted two small shallots. I also didn't have sage, so I used rosemary. I had two extra jalapenos, which I tossed in after melting the butter (with the shallots and garlic). I left about a teaspoon of jalapeno seeds. I couldn't recommend using the jalapenos more. It may sound a bit odd with rosemary, but just try it! My crew *loved* this dish. I think I'll take the above recommendation about frying up the prosciutto to get the crispy-ness next time.

I loved the taste of this risotto. I did fry the prosciutto as recommended by others. I evidently stirred the risotto too much after adding the mozzarella, because rather than having the "pockets" of warm cheese described in the notes, I had a cheesy, gooey mess :) It was delicious, although perhaps not my prettiest dish.

I love rissoto, so I figured I would like this and I did. I think the sage in it was perfect and I didnt find it overpowering at all. I did crisp up my proscuitto and then crumble it on top; that added a nice texture.

This was good, but too be honest, I was expecting this to be amazing. It was just good. Kind of bland.

I find that it needs almost a cup more broth in order to become soft, but that's my only complaint about this otherwise fantastic dish. We like strong flavors but are satisfied with only 1 TB of fresh sage; more might be a bit much. Served with baby broccoli blanched, then sauteed in 1/2 TB olive oil, with lemon juice. What a great dish!

This is AMAZING - one of my favorite CL recipes ever! Some recommendations -- when you add the rice, cook it until it starts to get translucent, then add the wine. Make sure the wine is WARM -- otherwise, the rice will flake and the center will remain firm.

Loved it! I followed others' suggestions and crisp up the prosciutto, and not to mix the rice too much with the cheese, so the cheese did not make the rice mushy. I also needed a bit more broth to fully cook the rice. It turned out perfect. Yummm!!!