Pear Risotto With Prosciutto & Fried Sage Leaves

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Eating Well
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/3 cup dry white wine

2 tablespoons minced shallot

Olive oil, or canola oil

1 cup arborio, carnaroli or other medium-grain Italian rice

6 cups reduced-sodium chicken broth

2 tablespoons grated Parmigiano-Reggiano, plus more for serving if desired

Freshly ground pepper, to taste

2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided

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

1 tablespoon butter

1 tablespoon extra-virgin olive oil

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