Risotto Milanese

Ingredients

• 1/4 teaspoon saffron thread
• 2 (14 ounce) cans chicken broth
• 2 teaspoons unsalted butter
• 3 tablespoons finely chopped shallots
• 3 tablespoons finely chopped prosciutto (about 1 ounce)
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1/3 cup white wine
• 1/4 cup grated fresh parmesan cheese
• 1/8 teaspoon black pepper

Directions

1. 1

   Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.

2. 2

   Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; saute 2 minutes or until shallots are tender.

3. 3

   Add rice; cook one minute, stirring constantly.

4. 4

   Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

5. 5

   Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).

6. 6

   Remove from heat; stir in cheese and pepper.