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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic Italian dish is traditionally served with veal shanks, though it would also make a fine side for braised short ribs, roasted and grilled fish, or beef tenderloin. Ingredients:
1/4 teaspoon saffron threads |
2 (14-ounce) cans fat-free, less-sodium 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 or other short-grain rice |
1/3 cup white wine |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/8 teaspoon freshly ground 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; sauté 2 minutes or until shallots are tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
3. 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). Remove from heat; stir in cheese and pepper. Serve immediately.
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