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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 analysis per serving (2 to 4 servings)
45 grams carbs; 37 milligrams cholesterol; 450 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 610 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the rice and drain it well.
- Step 2
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.
- Step 3
Add the rice and cook over high heat, stirring and scraping from the bottom, about five minutes or until the rice starts to brown.
- Step 4
Add the wine and pepper flakes, stirring. Cook, stirring occasionally, until the wine is almost wholly absorbed, about four minutes.
- Step 5
Add one-half cup of the broth and cook two minutes.
- Step 6
Meanwhile, blend the saffron and water, and set aside.
- Step 7
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.
- Step 8
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.
- Step 9
Stir in the butter and remove from the heat. Add the cheese and fold it in gently. Serve.
Private Notes