INGREDIENTS

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”