- 4 ounces thinly sliced prosciutto
- 1 teaspoon olive oil
- 6 cups chicken stock, preferably home made
- 4 tablespoons extra virgin olive oil
- 1 pound zucchini, trimmed and cut into 1/4 inch pieces
- 4 medium garlic cloves, thickly sliced
- 1/2 teaspoon red pepper flakes (or to your preference)
- 1/2 cup yellow onion, diced fine
- 1 cup Aborio rice
- 1 cup white wine (we used Riesling)
- 1 tablespoon each of fresh thyme, basil, parsley and mint (total 4 tablespoons), minced
- 2 plum tomatoes, seeded, cored and diced small
- 4 ounce package goat cheese
- 1/4 cup freshly grated Parmesan cheese