Risotto Alla Milanese

Directions

1. 1

   5 c Chicken stock pn Saffron threads 3 tb Olive oil 1/3 c Onion

2. 2

   minced 2 tb Prosciutto

3. 3

   finely diced 1 1/2 c Arborio rice 1/4 c Marsala

4. 4

   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

5. 5

   Maintain at a simmer over moderately low heat

6. 6

   In a large nonreactive saucepan or flameproof casserole, heat the oil over moderate heat

7. 7

   Add onion and prosciutto and cook until the onion is softened and translucent, about 2 minutes

8. 8

   Add the rice and stir for 1-2 minutes until well coated with oil and slightly translucent