INGREDIENTS :

6 cup. homemade chicken broth or 3 cup canned chicken broth and 3 cups water

3 Tbsp. Unico Premium Extra Virgin Olive Oil

1 Tbsp. unsalted butter

½ cup minced yellow onion

¼ lb. prosciutto, cut into 1/2" slices and diced

2 cup Unico Arborio Rice

1 cup dry white wine

1 cup Unico Diced Tomatoes, drained

1/3 cup freshly grated parmigiano reggiano cheese

2 Tbsp. freshly chopped italian parsley or 8 – 10 fresh basil leaves shredded

salt to taste

PREPARATION: Heat the broth in a medium saucepan over low heat. Heat olive oil in a large pan and add the onion and cook until it begins to color (3 – 4 minutes). Add the prosciutto and stir for 1 – 2 minutes. Add the rice and cook until it is coated with the oil and onion. Add the wine and cook and stir until almost reduced. Add about ½ c. of the broth or enough to just cover the rice. Cook and stir until the broth is totally absorbed. Continue cooking and stirring the rice, adding the broth ½ c. at a time for 10 – 12 minutes.

Add the tomatoes and cook 4 – 5 minutes longer. Stir in the butter, parmesan cheese and the parsley or basil. Mix quickly until the rice has a moist, creamy consistency. Taste, adjust the seasoning and serve.

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