Risotto

• 1 cup raw rice, preferably converted (not instant)
• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 1/4 cup finely minced prosciutto or ham
• 23 cup dry white wine
• 18 teaspoon dried, hot redpepper flakes
• 1 3/4 cups barely simmering rich chicken broth
• 1 teaspoon stem saffron, loosely packed
• 2 tablespoons warm water
• Salt to taste, if desired
• 2 tablespoons butter
• 1/2 cup freshly grated Parmesan cheese

1. Rinse the rice and drain it well.
2. Heat the oil in a saucepan with a heavy bottom.
3. Add the onion and cook, stirring, until it is lightly browned.
4. Add the prosciutto and cook, stirring, about one minute.
5. Add the rice and cook over high heat, stirring and scraping from the bottom, about five minutes or until the rice starts to brown.
6. Add the wine and pepper flakes, stirring.
7. Cook, stirring occasionally, until the wine is almost wholly absorbed, about four minutes.
8. Add one-half cup of the broth and cook two minutes.
9. Meanwhile, blend the saffron and water, and set aside.
10. 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.
11. Add the remaining broth, salt and the saffron in water.
12. Cook over high heat about six or seven minutes, stirring occasionally and shaking the skillet.
13. Stir in the butter and remove from the heat.
14. Add the cheese and fold it in gently.
15. Serve.

rice, olive oil, onion, ham, white wine, chicken broth, stem saffron, water, salt, butter, parmesan cheese

Taken from cooking.nytimes.com/recipes/10242 (may not work)