RISOTTO WITH PROSCUITTO

2 tbs butter	
3-4 oz diced proscuitto ham
4 cups chicken broth	
1½ cups white wine
1½ c Arborio or Tex Mati rice (not instant)	
garlic powder to taste
fresh grated parmesan cheese

Melt butter in skillet.  Add ham and saute for 1-2 minutes.  Set aside.
In same skillet, add rice and stir until all grains are coated with 
butter.  Stir in garlic powder.  Stir in half cups each of the wine 
and chicken broth.  Cook on medium high heat, stirring constantly until
liquid is absorbed.  Continue adding half cups each of the wine and 
the broth, allowing liquid to be absorbed between additions.  You must 
keep stirring.  After all wine and broth is absorbed, add ham.  Rice 
should be firm but creamy consistency.  Remove from heat and quickly 
stir in 2 tbs butter.  Sprinkle with parmesan cheese.  This dish must 
be served immediately and does not reheat well, but is well worth it.

Back | Home | Recipe Index | Main Dishes