Pear Risotto with proscuitto and fried sage

By twinklfsh

Use good quality parm and no salt broth or dish will be way too salty.

Ingredients

• • Olive oil or canola oil
• • 2 thin slices prosciutto
• • 4 each fresh sage leaves plus 1 teaspoon minced fresh sage
• • 6 cups reduced-sodium chicken broth
• • 1 tablespoon extra-virgin olive oil
• • 2 tablespoons minced shallot
• • 1 cup arborio, carnaroli or other medium-grain Italian rice
• • 2 cups finely diced peeled ripe Bosc pears
• • 1/3 cup dry white wine
• • 2 tablespoons grated Parmigiano-Reggiano
• • 1 tablespoon butter
• • Freshly ground pepper

Details

Servings 4

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 heat until shimmering but not smoking. Add the sliced prosciutto and sage leaves and fry just until crisp, 1 to 3 minutes. Drain in the strainer then spread out on a paper towel. Set aside. (Discard the oil when cool.)
• Bring broth to a simmer in a medium saucepan. Adjust the heat to maintain a steady simmer.
• Heat 1 tablespoon extra-virgin olive oil in a large high-sided skillet or Dutch oven over medium-low heat. Add the chopped prosciutto and shallot; cook, stirring, until the shallot is just beginning to brown, 1 to 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 to 3 minutes.
• Add enough of the hot broth to just cover the rice mixture. Adjust the heat to maintain a steady simmer and cook, stirring constantly, until almost all the broth is absorbed. Continue to add the hot 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 maintain a simmer, until the rice begins to get creamy, 10 to 15 minutes. Stir in the remaining 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 maintain a simmer, until the rice is just tender, 10 to 15 minutes more. (You may not use all of the simmering broth.) Remove from the heat and let stand for 1 minute. Add cheese and butter, stirring until the butter melts. Season with pepper.
• Divide the risotto among 4 shallow bowls and garnish each with a fried sage leaf and some of the fried prosciutto. Serve immediately with additional cheese, if desired.