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Pear Risotto with Prosciutto and Fried Sage Leaves

Tuesday, December 27, 2011


  • 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.

Enjoy!

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