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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This rice dish makes a great addition to any meat dish. It has a great, yet simple taste. I really like the taste that the prosciutto adds to it. 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. Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
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. Add rice; cook one minute, stirring constantly.
4. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
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. Remove from heat; stir in cheese and pepper.
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