Risotto with Caramelized Onion, Prosciutto, and Bleu Cheese

Tonight, I went out on a limb and made up my own risotto recipe.  Rather than finding one that looked passable and making it better, I went all out and made it up entirely.  My mother called it "interesting."  I asked if it was "interesting good or interesting strike it from the menu".  It was interesting good.

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32 oz vegetable stock
1 3/4 cup arborio
1 1/2 cups dry white wine
1/2 large onion, thinly sliced
6 oz prosciutto, roughly chopped
3 Tablespoons olive oil, divided
2 Tablespoons butter
3 oz freshly grated Parmesan
3 oz bleu cheese
Fresh thyme

Heat 1 1/2 T olive oil in a skillet over medium-high heat.  Add prosciutto and cook until very crispy.  Remove from pan and set aside.

Heat remaining olive oil and add onions.  Cook until caramelized.

Move onions to the side of the pan and add the butter.  Once the butter is melted, add the arborio and thyme and stir to coat.  Continue stirring for a few minutes, until rice is golden.  Reduce heat to medium/medium-low.

Add white wine and cook, stirring until absorbed.

Add vegetable stock in 4 1-cup installments, continuing to cook and stir until completely absorbed before adding next installment.

Once all of the vegetable stock has been absorbed, turn off heat.  Stir in Parmesan, 1/2 of the prosciutto, and 1/2 the bleu cheese.

Dish up risotto, sprinkling a small amount of remaining prosciutto and bleu cheese over each serving.

Serves 6