Unbelievable Sage Risotto Bites
From chefmeow 16 years ago
- 20 minutes to make
- Serves 6
UNBELIEVABLE SAGE RISOTTO BITES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vincent Estate in Mansfield, Texas in 1984.
Ingredients
- 3 tablespoons unsalted butter shopping list
- 1 medium white onion minced shopping list
- 2 garlic cloves minced shopping list
- 1 cup arborio rice shopping list
- 1 teaspoon sea salt shopping list
- 1 cup dry white wine shopping list
- 3 cups chicken stock shopping list
- 1/2 teaspoon freshly ground white pepper shopping list
- 1/2 cup freshly grated asiago cheese shopping list
- 30 fresh sage leaves sliced crosswise into 1/2” wide strips shopping list
How to make it
- Melt butter in deep heavy skillet over medium heat then add onion and garlic and sauté until soft.
- Add rice and salt then stir until coated.
- Stir in wine then cook stirring constantly until all wine is absorbed.
- Add 1 cup of the stock and cook stirring until all liquid is absorbed.
- Repeat with remaining stock cooking until rice is al dente.
- Remove from heat and stir in pepper and cheese blending well.
- Cool slightly then stir in sage again blending well.
- Butter a square baking dish then scrape rice into it smoothing top completely.
- Chill uncovered until completely set.
- Just before serving heat large nonstick skillet over medium high heat.
- Line a platter with waxed paper and set it close by.
- Using a small sharp knife cut chilled risotto into 1” squares.
- Using a square spatula carefully remove each square from dish and transfer to the hot skillet.
- Brown on both sides turning with tongs or a small spatula then transfer to serving platter.
- Serve hot or at room temperature.
People Who Like This Dish 3
- gecko Cleveland, OH
- mistyx25 Indianapolis, IN
- terryr Henderson, NV
- chefmeow Garland, TX
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" It was excellent "