- Olive oil, or canola oil
- 4 thin slices prosciutto, (2 ounce), 2 sliced crosswise and 2 finely chopped, divided
- 4 fresh sage leaves, plus 1 tsp minced fresh sage, divided
- 6 cups reduced-sodium chicken broth
- 1 tbsp extra-virgin olive oil
- 2 tbsp minced shallot
- 1 cup arborio, carnaroli or other medium-grain Italian rice
- 2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided (I didn't peel them)
- 1/3 cup dry white wine
- 2 tbsp grated Parmigiano-Reggiano, plus more for serving if desired
- 1 tbsp 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 to 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 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 need all of the simmering broth.) Remove from the heat 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 cheese, if desired.