Yield: 5 servings
|5 cups||Chicken stock|
|\N pinch||Saffron threads|
|3 tablespoons||Olive oil|
|⅓ cup||Onion; minced|
|2 tablespoons||Prosciutto; finely diced|
|1½ cup||Arborio rice|
|¼ cup||Marsala; or white wine|
|¼ cup||Parmesan cheese, grated|
|½ teaspoon||Black pepper|
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 ½ 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, ¼ 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.