Instructions: Dice onion, prosciutto.

Grate apple.

Melt butter in a heavy-bottomed pan and add rice, onion and apple. Stir until all is well coated with butter. Add white wine and allow to simmer for a minute or two.

Have hot chicken stock ready in a second pan, and add it, a soup ladle at a time, while stirring rice with a wooden spoon. The trick is to balance the heat under the pot with the amount of stock added, so that the rice can cook while absorbing more and more stock. If the heat is too low, the rice will "drown" in stock; if too high, too much stock will evaporate. Just take it slowly and keep stirring as you go.

When the rice is cooked, stir in prosciutto, salt, pepper and Parmigiano cheese. Remove from heat and leave, covered, for two minutes before serving.

Serves four.

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