Risotto alla milanese
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chicken stock |
| 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 |
Directions
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.