Pear Risotto with Prosciutto & Fried Sage Leaves

BY YUMMLY

Pear Risotto with Prosciutto & Fried Sage Leaves

INGREDIENTS

  • Olive oil, or canola oil
  • 2 thin slices prosciutto, (1 ounce), 1 thinly sliced crosswise and 1 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

INSTRUCTIONS

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