Risotto all'aglio

Risotto all'aglio is a traditional type of risotto made with garlic as the star ingredient. Although there are many variations, this risotto is usually made witha combination of risotto rice, garlic, olive oil, parsley, tomatoes, prosciutto cotto, vegetable stock, Parmigiano-Reggiano cheese, salt, and pepper. The garlic and parsley are sautéed in olive oil until soft, and then mixed with the tomatoes. Once the mixture starts to bubble, rice is stirred in and cooked shortly before the prosciutto cotto is added to the pan. The mixture is gradually covered with stock and stirred until the risotto is creamy and the rice tender but firm. The cheese is stirred into the risotto once it's taken off the heat. It's then left to rest for a few minutes and served warm.