Recipe - Ciao Meins Risotto

3 cup White wine
7 ounce Prosciutto; ham
4 tablespoon Butter; salted
1 pn Saffron
1 teaspoon Salt
7 ounce Romano cheese
One half cup Yellow onion
1 teaspoon Garlic; chopped
2 pound Rice; Risotto
3 ounce Porcini mushrooms; dried
8 cup Chicken stock
1 Sprig Italian parsley;
chopped

Reduce wine with saffron to get flavor and color from the saffron. Set
aside. Soak dried porcini mushrooms in One half quart of warm water. Drain. Save
the liquid and dice the mushrooms. Saute onions and mushrooms, add risotto
rice, chicken broth and add wine mixture. Bring to boil and bake in 350
degree oven for 10 minutes. Spread onto sheet pan to cool. Take one portion
and add a touch of stock to heat and serve. Garnish with chopped Italian
parsley. Makes 12 portions 9 ounces each.

Me ke aloha, Mary

Recipe by: Paul Lobosco

Posted to TNT Recipes Digest, Vol 01, Nr 976 by MarySpero@prodigy.com (MS
MARY E SPERO) on Jan 30, 1998