Risotto with Prosciutto and Cannellini

3/4 cup Arborio rice, or other rice specifically for risotto - Carnaroli or Vialone Nano
1/2 cup dry, white wine
2 1/2 cups chicken stock
1 onion 
1 tbs butter
1/2 cup freshly grated Parmesan cheese

 Heat chicken stock and keep hot over low heat.  Finely chop onion.  In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.  Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.  Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/2 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)  When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.  Before adding the last 1/2 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.  If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. 
It will continue to absorb liquid and the leftovers (if any) will be quite stiff. 
The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.


3.5oz (100gr) Prosciutto or other ham
1 rib celery
1 carrot
15oz  (450gr)  white beans, (cannellini), drained and rinsed
2 tbs tomato paste
2 tbs chicken stock
1 tbs olive oil

Chop celery and carrot.  Heat oil in small skillet.   Add the rest of the onion, celery, carrot and sauté until tender,  Roughly chop ham and add to onions/celery.  When vegetables are tender and ham is lightly browned add tomato paste, stock and drained beans.   Turn heat to low and allow to simmer until heated through.  Keep warm until needed for risotto.