For the risotto with Prosecco, arugula and prosciutto, first sauté finely chopped onion in a little olive oil, but do not let it brown. Add round-grain rice and sauté until translucent.
Then deglaze with Prosecco and reduce heat slightly. Slowly add the chicken soup, stirring constantly (one ladleful at a time).
After about 15 minutes, add the coarsely chopped arugula. After another 5 minutes, stir in a few pieces of butter. Then add the prosciutto cut into fine strips. Stir in the Parmesan cheese. Season to taste with salt and pepper.
Before serving, sprinkle some more Parmesan over the risotto with Prosecco, arugula and prosciutto.