Risotto Milanese

• 1/4 teaspoon saffron threads
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 teaspoons unsalted butter
• 3 tablespoons finely chopped shallots
• 3 tablespoons finely chopped prosciutto (about 1 ounce)
• 2 garlic cloves, minced
• 1 cup Arborio rice or other short-grain rice
• 1/3 cup white wine
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/8 teaspoon freshly ground black pepper

1. Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; saute 2 minutes or until shallots are tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
3. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Remove from heat; stir in cheese and pepper. Serve immediately.

saffron threads, chicken broth, unsalted butter, shallots, garlic, arborio rice, white wine, parmesan cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/risotto-milanese (may not work)