1. Heat the oil in a large sauté pan; sauté the onions and garlic without letting them color. Add the mushrooms and cook 2 minutes longer, stirring constantly.
2. Add the rice and stir to coat well with the oil. Add the wine and cook until it has evaporated. Reduce the heat. Add the hot stock a little at a time, stirring often, giving the rice time to absorb the liquid after each addition. Continue until all the broth has been added and the risotto has the desired creamy consistency.
3. Sprinkle with parsley and gently stir the prosciutto into the rice. Season with salt and pepper and add a little lemon juice.
4. Grate Parmigiano reggiano over the risotto just before serving.

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In collaboration with the Italian Trade Delegation