Servings: six to eight.
I love to serve this with roast chicken, along with asparagus or fava beans.
Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.
Once the pilaf has rested, remove the lid and fluff the rice with a fork. Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.
Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.
Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The perfect side dish to the duck breast I prepared!
This is a fantastic side dish. My family raved about the flavor. This was my first real experience cooking with sage. I was asked to put this into the make again list. Just wonderful.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?