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Saffron Risotto with Serrano Ham


  • ​3½ oz. freshly grated Prima Donna plus a few slices as garnish
  • 3 cups chicken bouillon
  • oz. butter
  • 1 small finely cut onion
  • 6 oz. risotto rice
  • ½ cup dry white wine
  • a few saffron strands
  • 2 Tbsp. olive oil
  • 3 slices of Serrano ham each piece torn into 3
  • 12 fresh sage leaves


  • Bring the bouillon, with the saffron, to the boil, and let it cook on low heat. Melt the butter in a large pan over low heat. Gently fry the onion and add the rice. Fry the mixture 2 to 3 minutes until the grains become glassy. Add the wine, stir and let the mixture cook slowly until the liquid has evaporated.
  • Gradually add the bouillon; continue stirring while adding 1 cup at a time and wait until the moisture has been absorbed before adding more. Cook for about 20 minutes until the rice begins to look creamy and is al dente.
  • Turn the heat off and stir the grated Prima Donna into the risotto. Put the lid on the pan and allow the risotto to absorb the flavours for a few minutes.
  • Heat the oil in a frying pan and quick-fry the pieces of ham. Remove them from the pan and allow them to drain on kitchen paper. Fry sage leaves in the same pan until crisp.
  • Divide the risotto on plates and garnish with the crispy ham, sage leaves and a few fine shavings of Prima Donna.


Recipe and image source: Prima Donna
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