Risotto Alla Milanese (HCE)

Turned out a bit browner than I'm used to most likely due to the fact that the vegetables used to make the stock were browned before being simmered in copious amounts of water (HCEV). I will definitely be somewhat more liberal in the butter/cheese department the next time I make this and would probably add a pinch more saffron if I wind up having homemade stock on hand again.

• 2 tablespoons butter or extra virgin olive oil, to taste
• 1 medium onion, chopped
• large pinch saffron threads (optional)
• 1 1/2 cups Arborio or other short- or medium-grain rice
• salt and freshly ground pepper
• 1/2 cup dry white wine or water
• 4 to 6 cups chicken, beef, or vegetable stock,
• 2 to 4 tablespoons softened butter or extra virgin olive oil
• freshly grated Parmesan cheese (optional)
• 1/4 cup prosciutto or bone marrow, chopped