- 2 quarts chicken and beef broth
- 1 medium size onion finely chopped
- 2 cloves garlic, lightly smashed with knife
- 1/2 stick butter
- 6 thin slices Volpi prosciutto, chopped very fine*
- 1 1/2 ounces dried porcini mushrooms, washed and soak in warm water
- 1 pound Arborio rice
- 2 cups freshly grated Parmigiano-Reggiano
- 2 envelopes Zafferano, powder
The broth in the pot should be simmering.
In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic. Add the chopped prosciutto and porcini and mix very well with the onion. Put the pot on heat again, add the rice, and mix very well with the onions, prosciutto and porcini. This is called toasting the rice because the broth has not been added.
After a minute or so start add the broth a ladle full at a time, in order to allow the rice to absorb it. To make risotto creamy you have to mix it a lot adding the broth, as needed.
When risotto is almost done, add the saffron and stir until well mixed. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served.
* Risotto with Volpi luganega (a fresh seasonal sausage) is made by substituting Luganega in place of Volpi prosciutto.