Bay Scallop Risotto with Prosciutto

In a large pan, heat olive oil over medium heat. Add onion and a pinch of salt; sauté for 30 seconds; add garlic; stir and let the onion and garlic sweat, about 1-2 minutes.

Stir in Arborio rice and turn the heat up to high. Toast the rice in the pan for 1 minute, stirring often. This will release the starch from the rice.

Once the rice is lightly brown, add white wine and keep stirring. Cook until the alcohol evaporates, leaving the rice a tasty flavor.

Add prosciutto, followed by saffron (if using) and continue stirring for about 1 minute, releasing the flavor of prosciutto into the rice.

Ladle 1 cup chicken broth into the pan, bring to a boil and turn down the heat to let it simmer. Let the broth be absorbed by the rice. Continue adding broth, one cup at a time, cover and simmer for 10 minutes.

Add bay scallops; cook for 5 minutes, stirring often, or until the rice is perfectly tender. Add parsley and parmesan cheese; stir again. At this point, your risotto should be nicely thickened and creamy. Dish up and serve immediately.