• 24 baby artichokes olive oil

• 6 to 8 cups beef broth

• 1 lg. yellow onion

• 3 tablespoons butter

• one-quarter cup heavy cream

• 4 garlic cloves

• one-half cup white wine

• one-half cup Reggiano cheese

• one-quarter pound prosciutto

• pinch of saffron

• salt and black pepper

• one pound Italian short grain rice

Pour olive oil into preheated large skillet. Add butter. When butter has melted add onions and garlic. Saute until soft. Add rice to skillet and stir until slightly brown. Add white wine and stir until wine reduces. Salt and pepper to taste. Begin to add broth, one cup at a time, reducing it before you add the next cup. Add saffron and stir continuously. Fold in artichokes, prosciutto and cream. Preparation time will be approximately 45-60 minutes. Top with cheese and fresh black pepper and serve.