Ingredients: 5 1/2 cups chicken or beef broth 2 tablespoons prosciutto 2 tablespoons chopped onion 5 tablespoons butter 2 tablespoons olive oil 2 cups Italian Risotto 1/3 teaspoon powdered saffron disolved in 1 1/2 cups of water Salt and pepper to taste 1/4 cup Parmesan cheese 2 tablespoons butter (incorporated at the end) Directions:Heat broth and keep warm during preparation. Saute onions and prosciutto in butter. Add risotto, coating evenly. Add 1/2 cup broth. After 15 minutes of cooking, add 1/2 of saffron liquid. When dried out, add rest of saffron liquid and continue cooking, adding more broth until rice is cooked. When done cooking, add pepper, cheese, and two tablespoons of butter. Serve and enjoy. |