Subj : Onion Risotto Beaten With Butter And Sage
To   : All
From : Ben Collver
Date : Sun May 19 2024 09:22:35

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Onion Risotto Beaten With Butter And Sage
 Categories: Italian, Rice
      Yield: 4 Servings

    170 g  Onion; very thinly sliced
      1 tb Vegetable oil
     25 g  Butter
           Salt
  1 1/8 l  Homemade meat broth -OR-
  1 1/8 l  Water; simmering; plus:
    100 ml Can beef broth -OR-
      1    Bullion cube
    350 g  Carnaroli; arborio, or other
           -Italian rice
     25 g  Butter
     16    Sage leaves; up to 20, cut
           -into thin strips lengthways
    100 g  Parmigiano-Reggiano; freshly
           -grated
           Black pepper; freshly ground

  Put the onion, vegetable oil, 25 g of the butter, and a sprinkling of
  salt into the risotto pan and turn on the heat to medium. Cook the
  onion, stirring from time to time, until it is very soft, first
  letting it wilt completely, then continuing to cook it until it
  colors a tawny gold.

  When the onion is just about done, pour the broth into a pan, bring
  it to, and keep it at, a slow, sputtering simmer on a burner close to
  the risotto pan.

  Turn up the heat under the onion to medium high, and add the rice.
  Turn it over thoroughly and continuously for at least 1 minute to
  coat it well, so that its white color takes on some of the onion's
  warmer hue. Add a ladleful of simmering brother and cook the rice,
  stirring it and periodically adding liquid. Finish cooking the rice,
  stirring always and adding broth when needed, until it is tender, but
  firm to the bite: about 25 minutes.

  Off the heat, whisk in the remainder of the butter, the shredded sage
  leaves, the grated Parmigiano-Reggiano, and a liberal grinding of
  black pepper. Turn the risotto over four or five times with your
  wooden spoon. Taste and correct for salt, transfer to a warm plate,
  and serve at once.

  Tips:

  You can cook the onion in advance if you want. Reheat it thoroughly
  before adding the rice.

  Recipe by Marcella Cucina by Marcella Hazan, 1997

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