RISOTTO WITH BUTTER AND SAGE

Preparation Method :

• Wash and dry the sage leaves; rub then- release the essential oils, then chop them finely.
• Melt half the butter in a large pan and fry the onion gently until it is soft but not coloured.
• Add the sage and cook with the onions for a further 2 minutes. Add the rice and toast the grains in the butter and onion until crackling hot.
• Add the wine and stir for 1 minute until the alcohol has evaporated, then add 3 ladlefuls of chicken stock and stir until the rice has absorbed most of the liquid.
• Lower the heat, add 2 ladlefuls of stock at a time and stirring as it is absorbed.
• After 20 - 25 minutes, the rice should be tender but firm to the bite.
• Meanwhile, heat the olive oil in a shallow pan and fry the sage leaves until they just crisp; then drain thoroughly on kitchen paper.
• Take the cooked risotto off the heat, stir in the remaining butter and almost all the Parmigiano, keeping some back to serve.
• Cover and leave to rest for 5 minutes. Transfer on to a warmed serving dish or individual, warmed plates and scatter the fried sage leaves.
• Dust with the remaining Parmigiano and serve at once.