
For Two.
Ingredients: 4 oz Butter; 1 large White Onion; 2/3 cup of Carnaroli Rice; 1 pint of Stock (Chicken or Duck); half a cup of freshly grated Parmesan; 6 medium sized Sage leaves, chopped finely; Salt & Pepper.
Method:
1. Melt half the Butter in a large sauté pan, and add to it the Onion, very thinly sliced. Cook over medium heat for about ten minutes until the Onion has softened - it should not colour, and you don't want it to collapse entirely, so don't go too far!
2. Add the Rice, stir to mix it thoroughly with the Onion, and cook for about a minute, before you start to add Stock, one ladleful at a time.
3. Continue cooking at a very low simmer for about 25 minutes, adding more Stock as necessary (if you run out, then use water - but you shouldn't need to if you're regulating the heat properly under the pan).
4. Test the rice for done-ness, and when it is ready, add the remaining butter to the Pan, and stir to melt it into the Rice mixture. Turn off the heat, and mix in the Parmesan and the Sage leaves, then add seasoning to taste.
Serve.
If in doubt on Risotto technique, go here.
3 comments:
I will definitely have to try this, onions abd sage being my almost absolute favourite flavourings. Thank you.
I love risotto and have prepared various versions. Do you siggest the use of yellowm onions or the very white sweet ones? Thank you.
I'm not sure what you mean by 'yellow' onions - in Italy, we just have 'white' and 'red', and that's it...For this dish, you don't want too sweet a flavour, as it will unbalance the sage. So, I suppose I would recommend whichever is the less sweet of your 'yellow' and 'white' options. I hope this is helpful.
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