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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

Description

Sweet Ripe Pear Matched With The Delicate Saltiness Of Prosciutto Defines This Creamy Risotto That Goes Well With Any Roast Meat Or Poultry. Pungent, Crispy Fried Sage Leaves Give A Special Finishing Touch To This Dish.

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