Shane shared with us a Sage and Parmesan risotto recipe that’s perfect for your Thanksgiving dinner.
One Quart chicken stock hot in a saucepan, ladled into the risotto as needed.
One large onion and a medium onion.
2 and a half cups Arborrio rice.
2 Tablespoons olive oil
Parmesano Reggiano or a good Parmesan
Bunch of sage. Snip leaves off of stems with fingertips
Add oil oil to medium hot pan, saute large chopped onion. Add rice until translucent. Begin to add hot chicken stock while stirring, ladle by ladle full, (about 1 cup at a time until absorbed. Stirring constantly will give the risotto a creamy consistency. Half way through I like to add the medium onion for texture..Continue stirring for about 45 mins to and hour and a half until soft but Al dente. Add salt and Parmesan to taste.
While stirring, close to the end of the risotto absorbing a of the stock, in a separate pan, cook the sage leaves in butter until butter is browned and sage slightly toasted. Pour out on to paper towel and let sage cool, it will allow the sage to crisp and carmalize a bit, slightly sweetened. Break up into large bits and fold I to risotto.