Risotto Alla Milanese Recipe

In a medium saucepan, bring th stock to a simmer and crumble in the saffron threads. Maintain simmer over low heat.

In a large saucepan heat the oil over moderate heat. Add the prosciutto and onion and cook until the onion is translucent, about 2 minutes. Add the rice and stir for 2 minutes until coated with oil. Add the wine and cook, stirring, until it evaporates.

Add 1/2 c. of the stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Gradually add stock, 1/2 c. at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy, about 25 minutes.

Add the cheese and season with salt and pepper. Cook, stirring and adding stock as necessary, 1/4 c. at a time, until the rice is tender but still firm with a creamy sauce, about 6 minutes longer. Stir in butter and serve hot.