Preheat oven to 375 degrees.

Line a pan with parchment paper or silpat and lay prosciutto slices flat on the pan.  Cook in the over for about 15 minutes until the fat is golden and meat is darkened. Drain on paper towels and then crush with your hands. Set aside.

Heat oil in heavy saucepan over medium heat. Add onion and sauté until softened the onion is softened, about 4 min. Add rice and stir until each grain coated and toast briefly, about 2 min. Add wine and stir until absorbed.

Add chicken stock a ladle at a time. Wait until absorbed after each addition to add more. Once the rice is tender to bite but slightly firm in center and looks creamy, about 20 min, stir in butter, cheese, and truffle oil. Stir until combined and cheese is melted. Remove from heat and gently fold in the crushed prosciutto pieces. Season to taste with salt and pepper. Serve immediately.