Recipe

Pear Risotto With Prosciutto And Fried Sage Leaves Recipe

	Quaziefly / All my dishes 7 months, 2 weeks ago Emailed to me by a freind. Tested out on my personal guinea pigs. Prep:15m Cook:45m Servings:4	Quaziefly
	italian sage prosciutto pears parmigiano reggiano

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Ingredients

Olive oil or canola oil

2 thin slices prosciutto (1 ounce), 1 slice thinly sliced crosswise and 1 slice finely chopped, divided

4 fresh sage leaves plus 1 teaspoon minced fresh sage, divided

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 (about 2 pears), divided

1/3 cup dry white wine

2 tablespoons grated Parmigiano-Reggiano, plus more for serving if desired

1 tablespoon butter

Freshly ground pepper to taste

Directions

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.

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