Risotto alla milanese

Yield: 5 servings

Measure Ingredient
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
2 tablespoons 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 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.

Similar recipes