Pear Risotto With Prosciutto & Fried Sage Leaves Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt butter over medium heat. Add diced onion and cook until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with butter. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Pour in white wine and stir until it is absorbed by the rice. Begin adding the vegetable broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding the next.
• STEP 4.Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes. The risotto should be creamy and slightly firm to the bite.
• STEP 5.Meanwhile, heat olive oil in a separate pan and fry the sage leaves until crispy. Remove from the pan and set aside.
• STEP 6.In the same pan, fry the prosciutto until crispy. Remove from the pan and set aside.
• STEP 7.Once the risotto is cooked, stir in grated Parmesan cheese and diced pear. Cook for an additional 2-3 minutes until the pear is heated through.
• STEP 8.Serve the pear risotto in bowls, topped with crispy prosciutto and fried sage leaves. Enjoy!

Cooking Tips

• Use ripe but firm pears for this recipe to ensure they hold their shape during cooking.
• Stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
• For extra flavor, you can add a splash of pear liqueur or brandy to the risotto along with the white wine.

Storage and Serving

• Leftover pear risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium-low heat, stirring occasionally.
• Serve the pear risotto as a main course with a side salad, or as a side dish alongside roasted chicken or grilled fish.