*  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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