RISOTTO ROSSO WITH SAGE (RISOTTO ROJO CON SALVIA)
RISOTTO ROSSO WITH SAGE (RISOTTO ROJO CON SALVIA). Alimento Base: Rice, Heat the oil in a heavy bottomed saucepan over medium heat. When just smoking hot, add the onion and garlic. Saute until just soft, about 5 minutes. Add the rice and saute with...
Ingredientes
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 1-1/2 cups arborio rice
- 1/2 cup red wine
- 3 cups boiling chicken stock
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Elaboración paso a paso
- Preparation
- Heat the oil in a heavy bottomed saucepan over medium heat.
- When just smoking hot, add the onion and garlic.
- Saute until just soft, about 5 minutes.
- Add the rice and saute with the onions and garlic until the rice begins to take on a golden or toasty color.
- Deglaze the pan with the red wine.
- Allow the wine to reduce until just dry, stirring frequently.
- Add 1 cup of the chicken stock and allow to simmer (reduce the heat if necessary).
- Stir frequently and add another cup of stock when the first one is absorbed. Repeat until all the stock is used.
- After the last addition of stock, be careful not to allow the liquid to absorb completely.
- As the rice starts to thicken, taste to see it is just al dente and adjust the seasoning.
- Remove from heat and add the cheese and butter, stirring constantly.
- When the rice is "bound", fold in the sage.
- Place on a serving platter.
