Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used but we recommend Parmigiano-Reggiano because its superior flavor really adds to this dish. Lower-quality cheeses will make the risotto saltier.
- 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
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, 1-3 minutes. Drain in the strainer then spread out on a paper towel. Set aside. (Discard the oil when cool).
Bring the 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, 1-2 minutes. Add the minced sage, rice and 1 cup pears; stir to coat with the oil. Add the wine and increase the heat to medium-high. Cook, stirring, until the wine is almost absorbed by the rice, 1-3 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, 10-15 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, 10-15 minutes more. (You may not use all of the simmering broth). Remove from the heat and let stand for 1 minute. Add the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
265 calories; 10g total fat; 4g total saturated fat; 22mg cholesterol; 405mg sodium; 32g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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