In a large skillet, heat a little olive oil and sauté the chopped leek and mushrooms for 5 minutes.
Add the rice and mix well to combine the rice with the olive oil.
Moisten with the white wine and let reduce until there is almost no liquid left.
Add the hot broth, a ladle at a time, stirring with a wooden spoon, until the liquid is completely absorbed.
Repeat the operation with the remaining broth.

When the rice is cooked, add the grated parmesan and prosciutto and mix well.
Season with pepper to taste and serve immediately.