Simmer the Broth

1. Keep chicken broth simmering in a pot on medium heat. Adjust heat to prevent boiling.

Crisp the Prosciutto

1. Heat 1 tablespoon olive oil in a large pot. Cook prosciutto until crispy, about 2-3 minutes. Remove and set aside.

Sauté Onions and Garlic

1. In the same pot, sauté onion and garlic until tender and translucent, about 5 minutes.

Toast the Rice

1. Stir in Arborio rice. Cook until it becomes fragrant, about 2-3 minutes. Deglaze with white wine, stirring until mostly evaporated.

Cook the Risotto

1. Gradually add hot broth to the rice, stirring until each addition is absorbed before adding more. Continue until risotto is creamy and al dente.

Sauté Tomatoes

1. In a separate skillet, heat the remaining olive oil. Add tomatoes and basil with a pinch of salt, cooking until just tender, about 5 minutes.

Finish the Risotto

1. Fold in the crispy prosciutto, sautéed tomatoes, and grated parmesan into the risotto. Adjust seasoning with salt and pepper.

Serve

1. Garnish with additional parmesan cheese and fresh basil leaves.