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.
