Preparation

• In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.
• 加2汤匙。将黄油放到锅中，并将热量降低到低点。黄油融化后，加2汤匙。鼠尾草和煮几秒钟，然后加入大蒜和葱。煮，偶尔搅拌，直到葱变软但不褐色，约5分钟。加入米饭和盐，搅拌均匀，向每种谷物涂上油。烤面包整整5分钟。定期搅拌以保持谷物分离并防止它们粘在锅底（大米可能在5分钟之前变不透明，但要继续前进）。

• Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

  Once the pilaf has rested, remove the lid and fluff the rice with a fork. Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.