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.
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 5|
|Calories from Fat: 135 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 33.5mg||10 %|
|Sodium 843.1mg||29 %|
|Potassium 598.4mg||16 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 69g|
|Protein 18.2g||26 %|
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Calories per serving: 511
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