INGREDIENTS

INSTRUCTIONS

Blanch lemon peel in small saucepan of boiling water 15 seconds. Drain.
Repeat blanching process twice using fresh water each time. Alternatively,
place peel in heat proof bowl. Pour boiling water over and let stand 15-20
seconds. Repeat as above.
Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add
onion and saute until translucent, about 5 minutes. Add garlic and half the
prosciutto and saute 2 minutes. Remove garlic and discard. Add rice and
stir 1 minute. Add 1/2 cup wine and cook until evaporated, stirring
constantly, about 5 minutes.
Meanwhile, bring the chicken stock to a simmer in a saucepan. Reduce heat
to low. Cover and keep warm.
Add 1/2 cup stock to rice, reduce heat and simmer until liquid is absorbed,
stirring frequently. Continue adding remaining stock a half cup at a time
in the same manner, allowing each addition to be completely absorbed before
adding the next half cup. This should take about 25 minutes. Stop adding
stock if the rice begins looking really mushy. It should be tender but
still slightly firm to the bite.
Remove from heat. Mix in remaining 2 tablespoons of butter, then the
parmesan, lemon peel and remaining prosciutto. Garnish with paper- thin
slices of lemon and/or a few julienne slices of prosciutto, if desired.
*When I make this, I use close to 1/4 lb. of prosciutto because I *love*
prosciutto and I also like to have a little left over for garnish as above.
Recipe By     : Patricia Williams <PIE@TWC.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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