Risotto With Spring Greens And Prosciutto

By Oprah
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8 cups unsalted chicken stock, preferably homemade

3 Tbsp. olive oil

1 shallot, chopped

2 cups Italian Arborio or carnaroli rice

2 cups chopped fresh spring greens, such as spinach, chard, turnip greens, or arugula

4 ounces prosciutto, diced into 1/4-inch pieces

1 Tbsp. butter

1/2 tsp. sea salt

Freshly ground pepper

Pecorino Romano or Parmesan cheese, grated

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