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. Grate Parmesan cheese.

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 and chicken, along with 2-3 more sage leaves (for 4 servings, use 2-3 more sage leaves per cutlet).

Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. (If your pan isn’t ovenproof, transfer chicken to a baking sheet now.)

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 ½ tsp; ¾ 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 ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 20-25 minutes. (Depending on size of 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 seasoning (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.