Risotto With Fennel, Pear, and Prosciutto

Ingredients

• 1 cup arborio rice uncooked (short-grain)
• 2  bosc pears firm peeled chopped
• 2 tablespoons butter 
• 0.3 cup cooking wine dry white
• 0.5 medium size fennel bulb thinly sliced
• 1  garlic clove minced
• 3 cups chicken broth low-sodium divided
• 2 tablespoons olive oil divided
• 0.3 cup parmesan cheese freshly grated
• 0.3 pound pancetta thinly sliced chopped
• 4 servings salt and pepper to taste
• 0.5 cup onion sweet finely chopped

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• microwave

Directions

1. Stir together first 3 ingredients and 1 Tbsp. olive oil in a 2 1/2-liter microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl mixture in bowl, without uncovering, to incorporate mixture. Microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy.
3. Add remaining 1/4 cup broth, 1 Tbsp. at a time, if necessary, for desired consistency.
4. Saut pears and fennel in remaining 1 Tbsp. hot olive oil in a large nonstick skillet over medium-high heat 7 minutes or until tender and golden. Stir in prosciutto, and cook 1 minute or until slightly browned. Stir pear mixture into risotto. Season with salt and pepper to taste.
5. Serve immediately.
6. Note: We tested with Rice
7. Select Arborio Italian-Style Rice and an 1,100-watt microwave oven. We found that self-sealing plastic wraps do not work in this application.