Pear Risotto with Prosciutto & Fried Sage Leaves

By dette

Sweet ripe pear matched with the delicate saltiness of prosciutto defiens this creamy risotto that goes well with an roast meat or poultry.l Pungent, crispy fried sage leaves give a special finishing touch to this dish.

Ingredients

• Olive oil or canola oil
• 2 thin slices prosciutto (1oz)
• 1 thinly sliced crosswise and
• 1 finely chopped, divided
• 4 fresh sage leaves, plus
• 1 tsp mince fresh sage, divided
• 6 c. reduced-sodium chicken broth
• 1 tbsp extra-virgin olive oil
• 2 tbsp minced shallot
• 1 c. arborio, carnaroli, or other medium-grain Italian rice
• 2 c. finley diced peeled ripe Bosc pears (about 2 pears) divided
• 1/3 c. dry white wine
• 2 tbsp grated Parmigiano-Reggiano, plus more for serving if desired
• 1 tbsp butter
• Freshly ground pepper to taste

Details

Servings 4
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Set a small strainer over a heatproof bowl. Heat about 1/2 inch of olive or canola oil in a small saucepan over medium-high ehat until shimmering but not smoking. Add the sliced prosciutto and sage leaves and fry just until crisp, 1-3 minutes. Drain in the strainer then spread out on a paper towel. Set aside.

Bring broth to a simmer in a medium saucepan. Adjust the heat to maintian a steady simmer

Heat 1 tbsp extra-virgin olive oil ib a large high-sided skillet or Dutch oven over medium-low ehaet. Add the chopped prosciutto and shallot; cook, stirring, until the shallot is kjust beginning to brown, 1-2 minutes. Add the minced sage, rice and 1 cup pears; stir to coat with the oil. Add wine and increase heat to medium-high. Cook, stirring, until the wine is almost absorbed by the rice, 1-3 mninutes.

Add enough of the hot broth to just cover the rice mixture., Adjust the heat to maintain a steady simmer and dook, stirring constantly, until almost all the broth is absorbed. Continue to add the hot broth, about 1/2 c. at a time, stirring after each addition until all the liquid has been absorbed and adjusting the ehat as necessary to maintain a simmer until the rice begins to get creamy, 10-15 mintues. Stir in the ramining 1 cup pears.

Continue to add broth, about 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed and adjusting the heat as necessary to maintian a simmer, until the rice is just tender, 10-15 minutes more. (You may not need all of the simmering broth). Remove from the ehat and let stand for 1 minute. Stir in cheese and butter. Season with pepper.

Serve the risotto garnished with the fried sage leaves, fried prosciutto and additional cneese, if desired.

cal 267; fat 10g; sat fat 4g; chol 22 mg; carb 32g; protein 10g; fiber 2g; sodium 405mg; potassium 122 mg