4 Ounce, cut into 1/4-inch dice (Preferably Prosciutto)
3 Cup (48 tbs)
Hot chicken stock/2 -14 1/2-ounce cans broth mixed with 3 4 cups hot water tablespoons
8 Cup (128 tbs)
Chopped fresh basil
Grated parmesan cheese
1⁄2 Cup (8 tbs)
1. In a medium frying pan, roast pine nuts over low heat 2 to 3 minutes, or until golden brown, shaking pan frequently. Set aside.
2. In a large heavy saucepan, melt 2 tablespoons butter over medium heat. Cook onion 2 to 3 minutes, or until softened. Add ham, rice, salt, and pepper and stir to coat evenly. Add 2 cups stock and stir until absorbed, 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in half the pine nuts, basil, remaining 1 tablespoon butter, and Parmesan cheese. Garnish with remaining pine nuts.