b'RisottoSErvES 4with Zucchini,6 cups chicken stock1 pound zucchini, cut into Goat Cheese-inch dice4 tablespoons davinci & Prosciutto 100% pure olive oil teaspoon red pepper flakes4 cloves garlic, thickly slicedbring 6 cups chicken stock to a low simmer.cup onion, finely chopped 1 cup arborio ricein a large, deep saut pan, brown the zucchini in 4 tablespoons of1 cup white wineolive oil over medium heat. To the same pan, add the red pepper flakes and garlic; cook, stirring well, for 1 more minute. 1 tablespoon chopped mint1 tablespoon chopped parsleyadd the onion and saut over medium heat until its softened, about1 tablespoon chopped basil6 to 7 minutes. add the rice. stir to coat and combine well, about 1 minute. 1 teaspoon minced thymeadd the wine, scraping up all the little brown bits from the bottom of1 cup fresh tomatoes, peeled, the pan. stir and cook until most of the liquid is absorbed. add theseeded and chopped fresh herbs and stir well for a minute.cup crumbled goat cheeseadd 1 cup of stock, and stir to combine. stir frequently to keep the cup parmesan cheeserice from sticking or burning. allow the rice enough time to absorb cup crumbled prosciutto chips most of the hot stock before adding the next cup, about 2 to 3 minutes.(See accompanying recipe.)continue by adding the chopped tomatoes and then the remaining stock, 1 cup at a time, until you have added 4 cups. continue addingproSciutto chipSthe remaining stock, aboutcup at a time, until the rice has finished1 teaspoon davinci 100% pure cooking (about 30 minutes). at this point, it should be creamy.olive oilWhen the risotto is finished, add the goat cheese and the parmesan4 ounces thinly sliced prosciutto cheese. stir well. divide the risotto among 4 serving dishes, top with prosciutto chips (see directions below), and serve immediately.to prEparE thE proSciutto chipSbrush the bottom of a large nonstick saut pan with 1 teaspoon of olive oil. Line the pan with about 4 ounces of thinly sliced prosciutto.cook over medium heat for 15 minutes, turning once.Lay the crisped prosciutto slices in a paper-lined dish until completely cool. break into small chips and use to decorate risotto dishes, salads and soups. The chips can be stored in a tightly sealed container in the refrigerator for up to 4 days.95'