HAM RISOTTO

4 tablespoons butter
1 large red onion, diced
1-1/2 cups medium or short grain rice
3 cups chicken broth, hot
2 cups warm water (about)
1/4 teaspoon saffron or dry mustard
1/4 teaspoon pepper
3 cups cooked ham, in small chunks

Heat butter, add onion and rice,stir to glaze. Add 1 cup broth, bring to slow boil and cook until liquid is absorbed, stirring constantly. Add another cup of broth and cook as above. Repeat with remaining broth. Add 1 cup water; cook, stirring, until absorbed. Then add 1/2 cup water at a time, using enough to cook rice until tender and creamy but still slightly firm to the bite. Add seasonings and ham during last 5 minutes of cooking; stir and heat through.

Makes 6 servings