Neither smoked nor cooked, prosciutto is the rear leg of a pig that has been seasoned, salt-cured and then air-dried to make a prized Italian ham. Every region makes its own version, but the two most famous are prosciutto di Parma and prosciutto di San Daniele. Here, thinly sliced prosciutto provides a savory contrast to the peppery arugula and creamy risotto. Any variety of prosciutto will work well in this recipe.
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