Risotto With Prosciutto

Name: Risotto With Prosciutto
Total time: 40 min
Yield: Two to four servings
Cuisine: italian
Ingredients: 1 cup raw rice, preferably converted (not instant); 2 tablespoons olive oil; 1/4 cup finely chopped onion; 1/4 cup finely minced prosciutto or ham; 2/3 cup dry white wine; 1/8 teaspoon dried, hot redpepper flakes; 1 3/4 cups barely simmering rich chicken broth; 1 teaspoon stem saffron, loosely packed; 2 tablespoons warm water; Salt to taste, if desired; 2 tablespoons butter; 1/2 cup freshly grated Parmesan cheese

By Craig Claiborne and Pierre Franey

Updated March 18, 2025

Total Time: About 40 minutes
Rating: 3(11)
Comments: Read comments

Featured in: FOOD; THE STARCH OF LIFE

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Ingredients

Yield:Two to four servings

1cup raw rice, preferably converted (not instant)
2tablespoons olive oil
¼cup finely chopped onion
¼cup finely minced prosciutto or ham
⅔cup dry white wine
⅛teaspoon dried, hot redpepper flakes
1¾cups barely simmering rich chicken broth
1teaspoon stem saffron, loosely packed
2tablespoons warm water
Salt to taste, if desired
2tablespoons butter
½cup freshly grated Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Rinse the rice and drain it well.
Step 2
Heat the oil in a saucepan with a heavy bottom. Add the onion and cook, stirring, until it is lightly browned. Add the prosciutto and cook, stirring, about one minute.
Step 3
Add the rice and cook over high heat, stirring and scraping from the bottom, about five minutes or until the rice starts to brown.
Step 4
Add the wine and pepper flakes, stirring. Cook, stirring occasionally, until the wine is almost wholly absorbed, about four minutes.
Step 5
Add one-half cup of the broth and cook two minutes.
Step 6
Meanwhile, blend the saffron and water, and set aside.
Step 7
Add an additional one-half cup of broth to the rice mixture and cook over relatively high heat about five minutes, stirring gently and shaking the saucepan so that the liquid is absorbed evenly.
Step 8
Add the remaining broth, salt and the saffron in water. Cook over high heat about six or seven minutes, stirring occasionally and shaking the skillet.
Step 9
Stir in the butter and remove from the heat. Add the cheese and fold it in gently. Serve.