Risotto with Artichoke Hearts, Prosciutto, and Red Bell Pepper

Ingredients

• 1 1/4-inch-thick slice of prosciutto
• 1 cup Arborio rice (Italian short-grain rice)
• ¹/₃ cup dry white wine
• 2 cups chicken broth
• ½ cup frozen artichoke hearts
• ½ small red bell pepper
• 3 tablespoons olive oil
• + 4 more ingredients
• • 1 onion
  • 1 tablespoon fresh parsley leaves
  • white pepper
  • ¼ cup freshly grated Parmesan

In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bow...

View full recipe at Epicurious