This classic Italian dish is traditionally served with veal shanks, though it would also make a fine side for braised short ribs, roasted and grilled fish, or beef tenderloin.

David Bonom
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.

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  • Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; sauté 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.

  • 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.

Nutrition Facts

152 calories; calories from fat 25%; fat 4.2g; saturated fat 2.4g; mono fat 1.3g; poly fat 0.3g; protein 7.4g; carbohydrates 20.5g; fiber 1.2g; cholesterol 14mg; iron 0.9mg; sodium 524mg; calcium 75mg.
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