5 c  Chicken stock
pn Saffron threads
3 tb Olive oil
1/3 c  Onion; minced
2 tb Prosciutto; finely diced
1 1/2 c  Arborio rice
1/4 c  Marsala; or white wine
1/4 c  Parmesan cheese, grated
1/2 ts Black pepper
2 tb 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 1-2 minutes until well coated with oil and
slightly translucent. Add the Marsala and cook, stirring until it
evaporates.
Add 1/2 cup of the simmering stock and cook, stirring constantly, until
the rice is almost tender but still slightly crunchy in the center, 20-25
minutes.
Add cheese and season with the pepper and salt to taste. Continue to
cook, stirring and adding stock as necessary, 1/4 cup at a time, until the
rice is tender but still firm and is bound with a creamy sauce 3-6 minutes
longer. Stir in butter and serve hot.