Pear Risotto With Prosciutto And Fried Sage Leaves
From quaziefly 16 years ago
- 45 minutes to make
- Serves 4
Emailed to me by a freind. Tested out on my personal guinea pigs.
Ingredients
- olive oil or canola oil shopping list
- 2 thin slices prosciutto (1 ounce), 1 slice thinly sliced crosswise and 1 slice finely chopped, divided shopping list
- 4 fresh sage leaves plus 1 teaspoon minced fresh sage, divided shopping list
- 6 cups reduced-sodium chicken broth shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 2 tablespoons minced shallot shopping list
- 1 cup arborio, carnaroli or other medium-grain Italian rice shopping list
- 2 cups finely diced peeled ripe bosc pears (about 2 pears), divided shopping list
- 1/3 cup dry white wine shopping list
- 2 tablespoons grated parmigiano-Reggiano, plus more for serving if desired shopping list
- 1 tablespoon butter shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 3
- juels Clayton, NC
- chefmeow Garland, TX
- lacrenshaw Horsham, PA
- choclytcandy Dallas, Dallas
- crazeecndn Edmonton, CA
- quaziefly ALL POINTS
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The Rating
Reviewed by 4 people-
I am in LOVE!!! Thanks again, quazie and this baby gets my ^555000. Well deserved for certain!
Lorraine
lacrenshaw
in Horsham loved it
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Wow, great post (as usual) and love the sound of this delight with pears. You have my 5.
chefmeow
in Garland loved it
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Lovely addition of pears here! Sounds wonderful!
juels
in Clayton loved it
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