Rice Pilaf With Sage, Parmigiano, And Prosciutto

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1/4 lb very thinly sliced prosciutto, cut crosswise into 1-inch strips (about 5 slices)
• 4 tablespoons unsalted butter
• 3 tablespoons chopped fresh sage
• 4 large garlic cloves, minced
• 3 large shallots, thinly sliced
• 1 1/2 cups long-grain rice
• 1 teaspoon kosher salt
• 1 cup wine
• 1 1/2 cups low sodium chicken broth
• 2 ounces parmigiano-reggiano cheese, corasely grated (about 2/3 cup)

Recipe

• 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.