Ingredients:
- 5 cups chicken stock or 2 1/2 cups canned broth diluted with 2 1/2 c. water
- 1/8 tsp. saffron threads
- 3 tbps. olive oil
- 1/3 c. minced onion
- 3 tbs. fined diced prosciutto
- 1 1/2 c. arborio rice
- 1/3 c. dry Marsala or white wine
- 1/2 c. Reggiano-Parmesan cheese
- 1/2 tsp. (or to taste) freshly ground pepper
- Salt to taste (optional)
- 2 tbs. unsalted butter
Directions:
- In a medium saucepan, bring the stock to a simmer and crumble in the saffron threads. Maintain simmer over low heat.
- In a large saucepan heat the oil over moderate heat. Add the prosciutto and onion and cook until the onion is translucent, about 2 minutes. Add the rice and stir for 2 minutes until coated with oil. Add the wine and cook, stirring, until it evaporates.
- Add 1/2 c. of the stock and cook, stirring constantly , until the rice has absorbed most of the liquid. Gradually add stock, 1/2 c. at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy, about 25 minutes.
- Add the cheese and season with salt and pepper. Cook, stirring and adding stock as necessary, 1/4 c. at a time, until the rice is tender but still firm with a creamy sauce, about 6 minutes longer. Stir in butter and serve hot.
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