6 cups chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
½ cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed
2 cups Arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley
4 ounces prosciutto

In a medium saucepan, bring the stock to a simmer over medium heat.  Reduce the heat to very low to keep hot.
 

In a large heavy saucepan, heat the oil and  melt the butter over medium-high heat.  Then...

1. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.

2. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. 

3. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.  Stir in the thyme. 

4. Add the wine and cook, stirring, until nearly all evaporated.

5. Add ¾ cup of the stock, the salt, and pepper. 

6. Cook, stirring constantly, until the stock is nearly all evaporated.

7. Continue adding more stock ½  cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. 

8. Stir in cream, ½ cup of the cheese, and the parsley and mix well.

9. Remove from the heat and adjust the seasoning, to taste.

Finally...Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.