Risotto Milanese
Cuisine
Italian
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
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