Heat butter and oil in a pot over medium heat. Add garlic and cook until just golden, stirring occasionally. Add prosciutto and stir briefly. Add risotto to pot, and cook about 2 minutes, stirring.
Add white wine or 1/4 cup of the chicken broth. Stir into the risotto until absorbed. Continue adding stock 1/2 cup at a time, stirring often, until it is absorbed.
Once the risotto is done, remove from heat. Cut the gorgonzola into smaller pieces and add, stirring, until they are mostly melted. Add salt/pepper to taste.
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|Serving Size: 1 (642g)|
|Recipe Makes: 4|
|Calories from Fat: 926 (65%)|
|Amt Per Serving||% DV|
|Total Fat 102.9g||137 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 42.1g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 479.9mg||148 %|
|Sodium 1223mg||42 %|
|Potassium 1207.2mg||32 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 117g||167 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1430
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