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Saffron and Prosciutto Risotto


  1. 2 shallots
  2. 2 tablespoons California Olive Ranch Olive Oil plus for more drizzling
  3. 2 cups Arborio rice
  4. 3 cups chicken stock
  5. 1 cup water
  6. ½ cup dry white wine
  7. 1 tsp saffron
  8. 2 ounces thinly sliced prosciutto torn into 1 inch pieces
  9. Pinch of red pepper flakes
  10. Salt to taste
  11. ¼ cup freshly grated Parmigiano-Reggiano


  1. Heat the chicken stock on low in a medium pot.
  2. Heat the 2 tablespoons of olive oil in a large sauté pan. Thinly slice the shallots and cook until they are translucent. About 2 minutes.
  3. Add the rice and a pinch of salt and cook until rice is translucent, 1 to 2 minutes.
  4. Add the wine and cook, while stirring, until it has almost all has been absorbed. Next, add 2 ladles of the warm chicken stock to the rice. Continue stirring until the rice has absorbed almost all the stock.
  5. Add in the saffron and two more ladles of stock. Cook while stirring constantly. Repeat this process until all the stock has been absorbed.
  6. Add in the cup of water, prosciutto, and red pepper flakes, and cook until rice is al dente.
  7. Turn off the heat and add half of the grated Parmigiano-Reggiano and stir to combine.
  8. Serve with remaining Parmigiano-Reggiano and a drizzle of California Olive Ranch Olive Oil.

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