Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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