Heat the oil in a wide heavy based pan over moderately high heat. Add the chicken cubes and
cook, stirring, until they start to turn white.
Reduce the heat to low. Add the onion, garlic, saffron and Parma ham. Cook, stirring, until the
onion is soft. Stir in the risotto rice and mix well. Saute for 1-2 minutes, stirring
Add the wine and bring to the boil. Simmer gently until almost all the wine is absorbed.
Add the simmering stock, a ladleful at a time, and cook until the rice is just tender and the
Add the butter, if using, and Parmesan cheese and stir in well. Season with salt and pepper to
taste. Serve the risotto hot, sprinkled with more Parmesan.