Risotto alle Erbe con Prosciutto
Risotto with Aromatic Herbs and Prosciutto di Parma


1 very small white onion, cleaned
1 Tbsp. (1/2 ounce) sweet butter
2 Tbsp. olive oil
1 pound rice, preferably Italian Arborio
1 tsp. grated lemon peel
1/4 lb. Prosciutto di Parma, cut into thin strips
1/4 cup heavy cream
12 ounces beef stock, heated
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt
Pepper
Pinch of thyme
Pinch of marjoram

Finely chop the onion.
Melt the butter with the oil in a large casserole over medium heat,
saute the onion, then add the rice, the aromatic herbs, and lemon peel.
Slowly add the broth, a little at a time, stirring constantly. The
broth should bubble gently as it settles into the risotto. Continue
adding the broth a little at a time and stirring, lowering the heat if
necessary.
Just five minutes before the risotto is ready, add Prosciutto di Parma,
heavy cream and Parmigiano Reggiano cheese.
Salt to taste. Serve hot. Serves 6.

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