Wash and dry all produce. Preheat oven to 400 degrees. Bring 4 cups water and stock concentrate to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic crosswise as thinly as possible. Halve, peel, and mince shallot. Halve tomatoes lengthwise. Pick sage leaves from stems. Add stems to stock and set aside leaves.

Heat a large drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook until softened, 1-2 minutes. Add rice and cook until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 30-35 minutes.

Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Place a chicken breast at one end. Tightly roll prosciutto around chicken. Repeat with another 2 slices and the other chicken breast. Set aside remaining prosciutto.

Heat a drizzle of oil in a medium pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until golden brown, 2 minutes per side. Transfer pan to oven and roast until chicken is firm and no longer pink in center, about 15 minutes. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.

With 5 minutes to go on risotto, add tomatoes and spinach to pan (rice should be a bit shy of al dente at this point). Stir into risotto to combine. Cook until spinach has wilted and tomatoes have softened, about 5 minutes. While veggies cook, thinly slice remaining prosciutto.

Stir sliced prosciutto, 1 TBSP butter, Parmesan, and any juices from pan with chicken into risotto. Season to taste with salt and pepper. Slice chicken crosswise. Divide risotto between plates and top with chicken. Garnish with sage leaves to taste.