Risotto San Martino

INGREDIENTS

• 1 medium size onion finely chopped
• 1 pound Arborio rice
• 2 envelopes Zafferano, powder
• 2 cups freshly grated Parmigiano-Reggiano
• 1 1/2 ounces dried porcini mushrooms, washed and soak in warm water
• 1/2 stick butter
• 6 thin slices Volpi prosciutto, chopped very fine*
• 2 quarts chicken and beef broth
• 2 cloves garlic, lightly smashed with knife