Ingredients
- 1 cup raw rice, preferably converted (not instant)
- 2 tablespoons olive oil
- ¼ cup finely chopped onion
- ¼ cup finely minced prosciutto or ham
- ⅔ cup dry white wine
- ⅛ teaspoon dried, hot redpepper flakes
- 1 ¾ cups barely simmering rich chicken broth
- 1 teaspoon stem saffron, loosely packed
- 2 tablespoons warm water
- Salt to taste, if desired
- 2 tablespoons butter
- ½ cup freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (2 servings)
839 calories; 36 grams fat; 15 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 27 grams protein; 68 milligrams cholesterol; 1167 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Two to four servings
Preparation
- Rinse the rice and drain it well.
- Heat the oil in a saucepan with a heavy bottom. Add the onion and cook, stirring, until it is lightly browned. Add the prosciutto and cook, stirring, about one minute.
- Add the rice and cook over high heat, stirring and scraping from the bottom, about five minutes or until the rice starts to brown.
- Add the wine and pepper flakes, stirring. Cook, stirring occasionally, until the wine is almost wholly absorbed, about four minutes.
- Add one-half cup of the broth and cook two minutes.
- Meanwhile, blend the saffron and water, and set aside.
- Add an additional one-half cup of broth to the rice mixture and cook over relatively high heat about five minutes, stirring gently and shaking the saucepan so that the liquid is absorbed evenly.
- Add the remaining broth, salt and the saffron in water. Cook over high heat about six or seven minutes, stirring occasionally and shaking the skillet.
- Stir in the butter and remove from the heat. Add the cheese and fold it in gently. Serve.
About 40 minutes
Dining and Cooking