Rate this recipe!
| Servings |
|
Ingredients
- 5 cups Chicken Stock
- 1 pinch Saffron Threads
- 1/2 cup Onion Minced
- 3 tbsp olive oil
- 2 tbsp Prosciutto Finely diced
- 1.5 cups Arborio Rice
- 1/4 cup White Wine Marsala or dry white
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Pepper
- 2 tbsp Unsalted Butter
Ingredients
|
Rate this recipe!
|
Instructions
-
Bring stock to a boil and crumble in saffron
-
In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
-
Add rice and stir well
-
Add wine and cook until wine has evaporated
-
Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
-
Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
-
Stir in butter and serve immediately
Recipe Notes
Can sub the chicken stock with 2.5 cups canned broth diluted in water