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.

Serves 4

(This recipe is from the cookbook "Bowl Food" by Kay Scarlett)