Risotto With Thyme, Prosciutto And Goat Cheese

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5 cups stock (chicken or vegetable)

3 shallots, finely chopped (or 2 medium onions)

2 cloves garlic, minced

4 stalks celery, finely diced

1 tablespoon olive oil

14 oz medium grained rice, such as Arborio

3 cups dry white wine (or 2 3/4 cups water with 1/4 cup apple cider vinegar)

1/2 cup fresh thyme, picked from stems

Salt and pepper

1 cup Stonyfield Organic 0% Fat Plain Yogurt

5 1/2oz goat cheese, crumbled (reserve a bit for garnish)

8 slices prosciutto, thinly sliced

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