By Matt Fisher
Servings: Serves 4
Bring chicken broth to a simmer in a small pan as you would for risotto. Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add leeks and garlic, cook 3 minutes, stirring often.
Add rice and salt, cook 1 minute, stirring constantly. Stir in wine; cook until liquid is nearly absorbed, about 2 minutes, stirring often.
Add warm broth, about ½ cup at a time, stirring often until each portion of the broth is absorbed before adding the next (about 20 minutes). Taste the rice to make sure it’s firm but not crunchy. If it’s not done, add more broth.
Stir in chopped sage; cook 2 minutes. Remove from heat; stir in mozzarella (it will melt but still remain in warm pockets within the mixture). Sprinkle prosciutto on top and season with black pepper and a bit of nutmeg, if you wish.