- 8 cups, or more, good chicken stock
- 4 Tbs. extra virgin olive oil
- 4 Tbs. unsalted butter
- 1 medium onion, peeled and finely chopped
- 2 cups uncooked Arborio rice
- 2 Tbs. Prosciutto
- > cups dry white wine
- 1 Tsp. saffron
- 1 cup freshly grated Parmigiano-Reggiano
- Salt and pepper to taste
- Freshly shaved Parmigiano-Reggiano, to garnish
Heat stock to a boil. Reduce heat to simmer and cover.
In a heavy deep skillet, heat the oil and 2 Tbs. butter over medium/medium-high heat. When foam subsides, add onion and Prosciutto; sauti until the onion is limp, stirring constantly. Add rice and stir until coated and heated through. Add the wine, stirring constantly, until the rice holds a line. Stir the saffron into the next cup of stock and add as before. Continue adding stock as each addition is absorbed.
As soon as the rice is done, add the remaining butter, the Parmigiano-Reggiano and enough of the remaining stock to moisten, and remove from the heat.
The rice grains should be tender but al dente in the very center, and the dish as a whole, creamy and thick, but not dry enough to clump or loose enough to spread on a plate.
Season to taste with salt and pepper. Spoon into bowls, garnish with shaved Parmigiano-Reggiano, and serve immediately.
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Submitted By: Steve Parkton
Risotto alla Milanese