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Risotto alla milanese

Yield: 5 Servings

Ingredients:

• 5 c Chicken stock pn Saffron threads
• 3 tb Olive oil
• 1/3 c Onion; minced
• 2 tb Prosciutto; finely diced
• 1 1/2 c Arborio rice
• 1/4 c Marsala; or white wine
• 1/4 c Parmesan cheese grated
• 1/2 ts Black pepper
• 2 tb Butter

Instructions:

In a medium saucepan bring the stock to a simmer and crumble in the saffron. Maintain at a simmer over moderately low heat. In a large nonreactive saucepan or flameproof casserole heat the oil over moderate heat. Add onion and prosciutto and cook until the onion is softened and translucent about 2 minutes. Add the rice and stir for 1-2 minutes until well coated with oil and slightly translucent. Add the Marsala and cook stirring until it evaporates. Add 1/2 cup of the simmering stock and cook stirring constantly until the rice is almost tender but still slightly crunchy in the center 20-25 minutes. Add cheese and season with the pepper and salt to taste. Continue to cook stirring and adding stock as necessary 1/4 cup at a time until the rice is tender but still firm and is bound with a creamy sauce 3-6 minutes longer. Stir in butter and serve hot.

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