Risotto alla Milanese

You will need:
2 cups  white rice
2 quarts chicken stock
6 T butter
1/4 cup prosciutto or small cut or smoked ham
1 /2small diced onion
2 cups vegetable , can be a mix of peas and carrots,
fresh parsley Parmesan cheese

In a sauce pan, saute prosciutto with onion and only half of butter. Add rice and saute  for couple of more minutes until rice are shiny glister.  Than add half of the chicken stock and let cooking off so rice will absorb almost all the stock. Do net let rice to get dry. Add vegetables and the rest of the stock, simmer at low temperature making sure rice are cooked and the vegetables al dente  (halfway)

At this time most of the stock should be absorbed into the rice. Add the rest of the butter (3 spoons). Remove from the heat and mix in 1 cup of Parmesan cheese, 1/2 cup chopped parsley. Adjust the taste with salt &pepper

Risotto is a southern Italian creamy rice dish  (not as traditional rice dish where the grain separates)

Use a small white grain rice and make sure it’s not overcooked