Recipe Corner: Risotto al Prosciutto e Parmigiano

Does this lady look like she can cook Italian food or what? Tonight we tried Biba's risotto with prosciutto and Parmigiano and it was awesome. Henry not only enjoyed tasting the ingredients, he also partook of the final dish. Each bite was met with the requisite "Mmmmm," which means he likes it. A lot. And who wouldn't? Italian food is generally yummy but add prosciutto and Parmigiano and you can't go wrong. We used Adelsheim Pinot Gris as our dry white and this was a very good decision because it is an excellent drinking wine, too. So, yeah, while I'm typing this I'm having a sip of me wine. Mmmmm...

Ingredients:
6 cups chicken broth
4 tablespoons unsalted butter
1/2 cup finely minced yellow onion
2 cups Arborio rice
1 thick slice prosciutto (about 1/4 lb), diced*
1 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano
Salt and pepper to taste

Directions:
Heat the broth in a medium saucepan, keep warm over low heat.

Melt three tablespoons of the butter in a large skillet over medium heat. When the butter begins to foam, add the onions and cook until pale yellow and soft, about five minutes. Add the rice and stir quickly for a minute or two, until the rice is translucent and well coated with the butter. Add the prosciutto and stire for about one minute, then add the wine. Cook, stirring, until almost all the wine has evaporated. Add about 1/2 cup of the hot broth and cook until it has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding broth 1/2 cup or so at a time, until the rice is tender but still firm to the bite, about 18 minutes.

When almost all of the last addition of broth is incorporated, add the remaining tablespoon of butter and about half of the Parmigiano. Stir quickly until the butter and cheese are melted and the rice has a moist creamy consistency. Taste, adjust the seasoning, and serve immediately, with the remaining Parmigiano.

Serves 4 to 6

*The lady at the deli counter looked at me as if I was nuts when I asked for one thick slice of prosciutto. It's likely you'll get the same thing.