Rice Pilaf with Sage, Parmigiano, and Prosciutto

As I mentioned in previous post, this rice is equally amazing to the main dish I made with it (cast iron lamb chops).  Yes, it's a 10 out of 10--maybe even an 11 lol.  Seriously, this is so darn yummy! As I did not need a lot of servings, I made only half of the original recipe.  Amounts listed here on my blog are for the halved version (**one exception: I forgot to half the first butter addition, but it turned out great, so I'm leaving it below how I made it).

Link to original recipe:  http://www.finecooking.com/recipe/rice-pilaf-with-sage-parmigiano-prosciutto

Ingredients:

1 T. extra-virgin olive oil
5 very thin slices prosciutto, cut crosswise in 1" wide strips
2 T. unsalted butter
1 1/2 T. chopped fresh sage, divided
2 large cloves garlic, minced
1 large shallot, thinly sliced
3/4 c. long-grain white rice
1/2 tsp. Kosher salt
1/2 c. dry white wine (I used Barefoot Chardonnay)
3/4. c. low-salt chicken broth
1/2 T. unsalted butter
1 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater

Instructions:

1. In a 1.5 or 2 qt. heavy-based saucepan with a tight lid, heat olive oil over medium heat.  Cook prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min.  Using tongs or slotted spoon, transfer prosciutto to a paper towel to drain.

2. Add 2 T. of butter to the pan and reduce the heat to low.  When the butter has melted, add 1 T. of the sage and cook for a few seconds, then add garlic and shallots.  Cook, stirring occasionally, until shallots are softened but not browned--around 5 min.

3. Add the rice and salt and stir well to coat each grain with oil.  Toast for a full 5 min, stirring regularly to keep the grains from sticking to each other and bottom of pan.

4. Add the wine, stir well, and cook over medium heat until the wine is mostly reduced--about 3 min.

5. Add the chicken broth, stir once, then bring to boil.  Cover, reduce heat to low, and cook for 18 min. without peeking/opening.

6. Remove pan from heat and let sit, still covered, for 5 min.

7. Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Add the remaining 1/2 T. of butter and remaining 1/2 T. sage, the Parmigiano, and the cooked prosciutto.

8. Serve with desired main dish (or as one!) and enjoy :D