Method

Bring the chicken broth to a boil.  When boiling, immediately lower heat.  Cover and keep warm over the merest flame. Liquid used in risotto should always be warm.

Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven. Stir in chopped onions and cook slowly. When onions become translucent, add chopped prosciutto, stirring with a wooden spoon to break up the slices that stick together. Cook for one minute.

Add rice. Sauté briefly (1 to 2 minutes), stirring to coat and lightly toast each grain. Add 1/2 cup chicken stock. It will sizzle. When sizzling stops, add one cup stock and cook, stirring, until almost absorbed.

Continue adding stock, one cup at a time, stirring frequently. When rice is creamy and somewhat al dente but tender, remove from heat and stir in remaining tablespoon of butter with all the cheeses.  Stir well to distribute the cheese.  Taste for seasoning, adjust salt if necessary, and grate in pepper.

Serves: 4 to 6

Contributor: pat ciesla

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