Saffron Risotto with Ham

  • Total Time: 25 minutes
  • Cook:25
  • Yield: 4 servings


  • 3 cups chicken stock
  • 3 tablespoons butter
  • 1 small onion, finely cut
  • 6 ounces risotto rice
  • 1/2 c. dry white wine
  • A few saffron strands
  • 1/4 c. (2 oz.) Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 3 slices of ham, each slice torn into 3 pieces
  • 12 fresh sage leaves


  • Bring the stock, with the saffron to a boil and let it simmer on low heat for 10 minutes.
  • Melt the butter in a large pan on low heat. Gently fry the onion and add the rice. Fry the mixture 2 to 3 minutes until the grains become translucent. Add the wine, stir and let the mixture cook slowly until the liquid has evaporated. Gradually add the stock; continue stirring while adding 1 cup at a time and wait until the moisture has been absorbed before adding more. Cook for about 20 minutes until the rice begins to look creamy and is al dente.
  • Turn the heat off and stir the grated cheese into the risotto. Put the lid on the pan and allow the risotto to absorb the flavors for a few minutes.
  • In a seperate pan heat olive oil and fry the pieces of ham. Remove from from the pan and allow them to drain on a paper towel. Fry the sage leaves in the same pan until crisp.
  • Divide the risotto into portions on plates and garnish with the crisp ham, sage leaves and few extra fine shavings of cheese.