In a medium stock pan, simmer the chicken stock on low and keep warm.

In a large stock pan, heat evoo over medium-high heat, add the leeks and sauté until soft, add the prosciutto and rice and stir until the rice is coated in oil and the grains begin to become translucent at the edges. Make sure not to let the rice get brown.
Add cider and a pinch of salt, reduce heat to medium and stir until the liquid has been absorbed.

Add stock to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!

While the rice is cooking, heat 1 tablespoon of butter in a sauté pan and add mushrooms, cooking until the moisture has been released and the mushrooms are starting to brown.  Remove from the heat and season with salt and pepper.

When rice is almost done, fold in the mushrooms, adjust seasoning and finish with butter and parmesan if using.

Listen to The Zen Mommy’s podcast featuring Andrea Homoya, co-founder of Ash & Elm Cider Co. here and find out more about The Zen Mommy at JessicaNicole.Love

Want to purchase Ash & Elm Cider or visit their restaurant location? Visit them at Ash & Elm Cider Co. 1301 E. Washington St., Indianapolis, IN 46202 AshandElmCider.com