Prosciutto-Wrapped Chicken

Heat a large drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook, stirring, 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.

Meanwhile, pat chicken dry with paper towels. 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 large drizzle of olive oil in a second large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until chicken is cooked through, 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.)

Meanwhile, quarter lemons. Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until tender, 4-7 minutes. Turn off heat. Stir mushrooms, garlic herb butter, half the Parmesan, a squeeze of lemon juice, and any juices released by chicken into risotto. Season with salt, pepper, or more lemon juice (to taste).