8 slices PROSCIUTTO
1/3 c. EXTRA-VIRGIN OLIVE OIL
1 RED ONION, cut into thin wedges
1 1/4 lbs. ORANGE SWEET POTATOES, peeled and cut into 1-inch cubes
2 c. ARBORIO RICE
5 c. hot CHICKEN BROTH (or you can use vegetable broth)
3/4 c. PARMESAN CHEESE, shredded
3 Tbsp. fresh SAGE, shredded
SALT and PEPPER, to taste
Place the prosciutto slices on a baking tray and cook under a hot broiler for 1-2 minutes each side or until crispy.
Heat 1/4 c. olive oil in a large saucepan. Add the onion and cook over medium heat for 2-3 minutes or until softened.
Add the sweet potato and rice and stir until well coated in oil.
Add 1/2 c. of hot stock, stirring constantly over medium heat until the liquid is absorbed.
Continue adding more stock, 1/2 c. at a time, stirring constantly, for 20-25 minutes or until all the stock is absorbed and the rice is tender and creamy.
Stir in the shredded Parmesan cheese and 2 Tbsp. sage.
Season with salt and pepper to taste.
Spoon into 4 bowls and drizzle with remaining olive oil.
Break the prosciutto into pieces and sprinkle over the top with the remaining sage.
Top with shaved Parmesan cheese if desired.
(This recipe is from the cookbook "Bowl Food" by Kay Scarlett)