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INGREDIENTS:
5 – 6 cups of chicken stock or 3 cups of canned chicken
broth diluted with
3 cups of water
3 tablespoons of butter
1 medium sized onion, finely chopped
3 ounces (1/3 of a cup) of prosciutto, finely chopped,
(optional)
2 tablespoons of tomato puree
2 cups of Arborio rice
2/3 cup of freshly grated Parmesan cheese
1/2 teaspoon of freshly ground pepper
salt to taste
3 – 4 plum tomatoes, peeled, seeded and coarsely chopped
1/4 cup of fresh basil, torn
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METHOD:
In a medium saucepan, bring the stock to a simmer and maintain a simmer over a
moderately low heat.
In a large heavy stainless steel saucepan or flameproof casserole melt the butter.
Add the onion and prosciutto and sauté over moderate heat until the onion is softened and translucent, about 3 minutes.
Stir in the tomato puree and cook for 1 minute longer.
Add the rice and stir for 1 to 2 minutes until it is well coated with the butter and
tomato puree.
Add 1/2 cup of the simmering stock and cook, stirring constantly until the rice has
absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer. Gradually adding stock,
1/2 cup at a time, cook stirring constantly until the rice is almost tender but slightly crunchy in the center, 18
–22 minutes.
Add the cheese and season with the pepper and salt to taste.
Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm, 3- 6 minutes longer.
Stir in the tomatoes and basil and serve immediately
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