Recipe by KathyP53
A wonderful side dish to poultry.
Top Review by miss_treated1
i've been looking for the perfect side dish for pollo alla valdostana (chicken with prosciutto & fontina)& THIS IS IT!! Thank you for posting this! The only change I would do is start with a little less olive oil, maybe 1.5 TB. I opted not to add the additional butter or sage at the end since it looked "wet" enough. It stilled turned out delicious & went perfect with my chicken dish.
- 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 white rice
- 1 teaspoon kosher salt
- 1 cup white wine
- 1 1⁄2 cups low sodium chicken broth
- 2 ounces parmigiano-reggiano cheese, corasely grated (about 2/3 cup)
Directions See How It's Made
- In a 3 quart heavy saucepan with a tight lid, heat olive oil over medium heat.
- 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.
- 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).
- 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.
- 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.