Ingredients
- 3 Tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2-4 ounces country ham, pancetta, prosciutto or other flavorful cured meat, minced
- 2 cups of Arborio rice
- Salt
- 5 cups homemade chicken broth (or 1 can of low sodium broth mixed with 3 cups of water), room temperature
- 1/2 cup of dry white wine
- 1/2 cup grated Parmesan or Asiago cheese, plus extra for passing
Preparation
Step 1
1. Heat oil in a heavy pot 10-12 inches in diameter. Add onions and ham; sauté, stirring occasionally, until onions soften, 3-5 minutes. Stir in rice and 1 teaspoon of salt to taste. Add 3 cups broth and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice pulled back with spoon, 8-10 minutes.
2. Add wine, stirring frequently until absorbed. Then add ½ cup broth at a time, stirring constantly, until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add water in ½ cup increments if broth runs out), 10-12 minutes longer. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.
When the rice is done, stir in a little extra liquid, as the sauce will set up a bit when served. Arborio rice is our first choice for risotto, but you can use another medium- or short-grain rice if you like