Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
