Ingredients

2 tablespoons olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 1/2 cup diced prosciutto 1 cup Arborio rice 1 generous pinch saffron 1/2 cup dry white wine 3 to 4 cups chicken stock (see recipe below) 1/2 pound bay scallops, or 1/2 pound sea scallops cut into 1/2-inch pieces 1/4 cup sliced fresh flat-leaf parsley leaves 1 tablespoon unsalted butter 2 tablespoons grated Parmesan

Description

I Love To Cook Risotto At Home; That's Where I Give It The Attention It Deserves. It's So Soul Satisfying To Make And To Serve And To Eat. And It's Really Easy. It Does Take Patience, However. But, Again, This Is Why I Love It, It's A Commitment Dish. It'

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