Rinse off and soak wild mushrooms in 2 cups hottest water for 20-30 minutes.

While mushrooms are soaking, prep ingredients. Dice onion, add olive oil to brazier or skillet on med-low heat. Cook onions until translucent, then add rice and stir to coat each rice granule with oil. Cook for another 3 minutes on medium heat.

After adding rice, drain wild mushrooms and save soaking liquid. Add mushrooms to rice mixture and cook on low for 5 minutes. Add bouillion base to mushroom liquid and add hot water to make 3 cups. Add sherry or white wine to rice mixture, give a stir, then begin to add broth,1/2 cup at a time. Before the pan goes dry, add more liquid and stir. Continue to add liquid until rice becomes al dente. This should take about 15 minutes total. About 10 minutes into it, add sliced prosciutto.

When you are ready to serve, you will add the optional cream or another 1/2 cup or more chicken broth and give a stir. Portion immediately onto serving plates. Sprinkle with parmesan cheese and minced.herbs.