This particular risotto is a dish that beautifully marries the earthy fragrance of sage with the brightness of white wine. Boost your dining experience with the delicate flavors and velvety texture of this take on an Italian classic. Here’s a recipe for how to make it.
Ingredients
- 1 1/2 cups of Arborio rice
- 1/2 cup of dry white wine
- 4 cups of chicken broth
- 1/2 cup of Parmesan cheese
- 1/4 cup of unsalted butter
- 1 small onion
- 4 cloves of garlic
- 1/4 cup of fresh sage leaves
- 1 cup of dry white wine
- Salt
- Black pepper
- Olive oil
Instructions
- In a large pan, heat olive oil over medium heat. Sauté finely chopped onion until translucent. Add minced garlic and continue cooking until fragrant. Stir in Arborio rice, ensuring each grain is coated with the mixture. Toast for 2-3 minutes until the edges become translucent.
- Pour in the first portion of white wine and stir continuously until the wine is mostly absorbed by the rice.
- Add the warm broth a ladle at a time, stirring frequently. Allow the broth to be absorbed every time you add a ladle before adding the next. Continue until the rice is creamy and al dente.
- Incorporate the chopped sage leaves into the risotto during the last few ladles of broth, infusing the dish with their fragrant essence. Pour in the remaining white wine to add a layer of brightness to the risotto.
- Stir in grated Parmesan cheese and unsalted butter, ensuring a velvety and luxurious finish. Season with salt and black pepper to taste. Spoon the risotto onto plates, garnishing with additional Parmesan and a few whole sage leaves for an elegant presentation.
