Recipe - Risotto Alla Milanese

5 cup Chicken stock
pn Saffron threads
3 tablespoon Olive oil
1/3 cup Onion; minced
2 tablespoon Prosciutto; finely minced
1 One half cup Arborio rice
One fourth cup Marsala; or white wine
One fourth cup Parmesan cheese, grated
One half teaspoon Black pepper
2 tablespoon Butter

In a medium saucepan, bring the stock to a simmer and crumble in the
saffron. Maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, heat the oil
over moderate heat. Add onion and prosciutto and cook until the onion is
softened and translucent, about 2 minutes.
Add the rice and stir for 12 minutes until well coated with oil and
slightly translucent. Add the Marsala and cook, stirring until it
evaporates.
Add One half cup of the simmering stock and cook, stirring constantly, until
the rice is almost tender but still slightly crunchy in the center, 2025
minutes.
Add cheese and season with the pepper and salt to taste. Continue to
cook, stirring and adding stock as necessary, One fourth cup at a time, until the
rice is tender but still firm and is bound with a creamy sauce 36 minutes
longer. Stir in butter and serve hot.