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1
In a 3 quart heavy saucepan with a tight lid, heat olive oil over medium heat.
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2
Cook half of prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1-2 minutes.
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3
With tongs or a slotted spoon,m transfer the prosciutto to a paper towel to drain.
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4
Repeat with remaining prosciutto.
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5
Add 2 tablespoons of butter to saucepan and reduce heat to low.
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6
When butter has melted, add 2 tablespoons of sage and cook for a few seconds, then add garlic and shallots.
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7
Cook, stirring occasionally, until shallots are soft but not browned, about 5 minutes.
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8
Add rice and salt and stir well to coat each grain with oil.
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9
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).
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10
Add wine, stir well, and cook over medium heat until wine is mostly reduced, about 3 minutes.
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11
Add chicken broth, stir once, and bring to a boil.
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12
Cover, reduce heat to low, and cook for 18 minutes.
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13
Remove pan from heat and let sit, still covered, for 5 minutes.
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14
Once pilaf has rested, remove lid and fluff with fork.
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15
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.
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16
Taste for seasoning and adjust as needed.
