1. In a 3 quart heavy saucepan with a tight lid, heat olive oil over medium heat. 2. Cook half of prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1-2 minutes. With tongs or a slotted spoon,m transfer the prosciutto to a paper towel to drain. Repeat with remaining prosciutto. 3. Add 2 tablespoons of butter to saucepan and reduce heat to low. When butter has melted, add 2 tablespoons of sage and cook for a few seconds, then add garlic and shallots. Cook, stirring occasionally, until shallots are soft but not browned, about 5 minutes. Add rice and salt and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep grains separated and to prevent them fro sticking to the bottom of the pan (rice may turn opaque but keep going). 4. Add wine, stir well, and cook over medium heat until wine is mostly reduced, about 3 minutes. Add chicken broth, stir once, and bring to a boil. Cover, reduce heat to low, and cook for 18 minutes. Remove pan from heat and let sit, still covered, for 5 minutes. 5. Once pilaf has rested, remove lid and fluff with fork. Cut remaining 2 tablespoons of butter into several pieces, and using fork, gently fold it into the rice with the remaining 1 tablespoons sage, the Parmigiano,and the cooked prosciutto. Taste for seasoning and adjust as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
