1 very small white onion, cleaned
1 tablespoon (1/2 ounce) sweet butter
2 tablespoons olive oil
1 pound rice, preferably Italian Arborio
1 teaspoon 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
pinch of thyme
pinch of marjoram
How to make the Risotto with Aromatic Herbs and Prosciutto di Parma ®:
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.
Courtesy of Paola Rossi, LA GREPPIA Restaurant, Parma, Italy