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5 cup Chicken Stock
1 pinch Saffron
3 tablespoon Olive Oil
1/3 cup Onion, Minced
2 tablespoon Prosciutto, Finely Chopped
1½ cup Rice, Arborio
4 tablespoon Marsala
4 tablespoon Parmesan Cheese, Grated
½ teaspoon Black Pepper
2 tablespoon 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, 2 minutes. Add the rice and stir 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.
1 pinch Saffron
3 tablespoon Olive Oil
1/3 cup Onion, Minced
2 tablespoon Prosciutto, Finely Chopped
1½ cup Rice, Arborio
4 tablespoon Marsala
4 tablespoon Parmesan Cheese, Grated
½ teaspoon Black Pepper
2 tablespoon 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, 2 minutes. Add the rice and stir 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.
