Makes 4 servings. Difficulty
2 Tablespoons olive oil 2 slices prosciutto, chopped 1/2 cup onion, chopped 1 garlic clove, minced 1/4 cup dry white wine 1 cup uncooked arborio rice 4 cups gf chicken stock 1 cup plum tomatoes, finely chopped 2 Tablespoons Italian parsley, chopped 1/2 cup parmesan cheese, freshly grated 1 Tablespoon unsalted butter Salt and freshly ground black pepper
In a large deep skillet, heat 1 tablespoon olive oil over medium heat. Add prosciutto; sauté for 3 minutes. Remove prosciutto from the pan and set aside. Add remaining tablespoon of olive oil to pan. Add onions and garlic; sauté until tender. Add rice and stir until rice turns somewhat translucent. Add wine and cook until almost all the liquid has evaporated. Add 1 cup of chicken stock, stirring constantly until rice has entirely absorbed liquid. Continue to add remaining chicken stock, 1 cup at a time, in same method as first. When rice is al dente, stir in tomatoes and parsely; cook for about 3 minutes. Stir in parmesan cheese until thoroughly incorporated. Adjust seasonings to taste with salt and freshly ground black pepper.