• Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce heat to low. • Wash and dry produce. • Pick sage leaves from stems. Halve, peel, and dice shallot. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Quarter lemon.

• Pat chicken* dry with paper towels. • Lay two slices of prosciutto beside one another on a work surface. Place a chicken cutlet along bottom of slices and top with 2-3 sage leaves. Tightly roll up prosciutto around cutlet, making sure sage leaves stay in place. Repeat with remaining prosciutto, chicken, and sage.

• Heat a drizzle of olive oil in a medium oven-safe pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet. • Transfer pan with chicken to top rack of oven; roast until cooked through, 15-18 minutes. Transfer chicken to a cutting board to rest.

• While chicken roasts, heat a drizzle of oil in a large pan over medium heat. Add shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in garlic and cook until fragrant, 1-2 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings), rice, and a big pinch of salt (we used 1/2 tsp; 3/4 tsp for 4). Cook, stirring frequently, until rice is translucent, 1-2 minutes more. • Add 1 cup warm water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding 1/2 cup at a time and stirring until liquid has mostly absorbed— until rice is al dente and mixture is creamy, 20-25 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid.

• Once risotto is al dente, stir in cream sauce base, Italian cheese blend, half the Parmesan (save the rest for serving), and juice from one lemon wedge (two wedges for 4 servings); cook until slightly thickened, 2-4 minutes. • Remove from heat and stir in truffle zest (use less if you prefer a subtler taste) and 1 TBSP butter (2 TBSP for 4). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add a splash more water if needed. • Taste and season with salt and pepper.

• Roughly chop remaining sage leaves. Slice chicken crosswise. • Divide risotto between bowls and top with remaining Parmesan. Arrange chicken over risotto; sprinkle with chopped sage. Serve with remaining lemon wedges. Chicken is fully cooked when internal temperature reaches 165°.