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Exported from  MasterCook  *


                          RISOTTO ALLA MILANESE

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Side dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

     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.
 


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