| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Side dish | 5 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”