Prosciutto-Wrapped Chicken

Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites. Cook, tossing, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.

Pat chicken dry with a paper towel. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another two slices of prosciutto and other chicken breast (you may have some prosciutto left over; use the rest as you like).

Heat a drizzle of olive oil in another large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until tender, 4-7 minutes. Cut lemon into wedges. Once mushrooms are done, stir into risotto along with herb butter, half the Parmesan, a squeeze of lemon, and any juices released by chicken. Season with salt, pepper, and more lemon to taste.