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

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