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.
