by pierino
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pierino's Notes:
Expand4 cups meat stock (which could be veal or poultry---preferably homemade) Ask a question about this ingredient
1-2 shallots, depending on size Ask a question about this ingredient
2 cups riso arborio (short grain Italian rice Ask a question about this ingredient
1/3 cup small walnut pieces Ask a question about this ingredient
1 bunch fresh sage (most likely you won't need the entire bunch) Ask a question about this ingredient
½ stick butter (divided into separate ¼ sticks---wasn’t there a record label with that name?) Ask a question about this ingredient
Superfine flour e.g. Wondra Ask a question about this ingredient
Sea salt Ask a question about this ingredient
Parmigiano reggiano Ask a question about this ingredient
Extra virgin olive oil Ask a question about this ingredient
In a dry pan toast the walnut pieces but don’t burn them. Season with some sea salt and set aside.
Ask a question about this stepPlace the sage leaves on a plate and dust lightly with flour. I did say lightly.
Ask a question about this stepPlace the sage leaves on a plate and dust lightly with flour. I did say lightly.
Ask a question about this stepIn a small pan melt a “knob” of butter---you won’t need a lot. Slowly brown it to beurre noir stage being careful not to burn it. Add as many sage leaves as you think you will need (leaving them on stems is okay). Cook for only a minute or so and set aside on paper towel.
Ask a question about this stepChop the shallot(s).
Ask a question about this stepBring the stock to a steady simmer (not a boil) and hold at low-medium heat on the stove top.
Ask a question about this stepIn a wide, shallow pan melt ¼ stick of butter and add the shallot. Stir around until it just begins to color. Add the rice and stir until it goes sort of translucent.
Ask a question about this stepA t this point you can begin adding your stock a ladleful at a time. Allow 25 minutes for the rice to be cooked through. As the rice absorbs the stock add another ladle. About halfway through the 25 minutes add the walnut pieces.
Ask a question about this stepTaste for seasoning and adjust with sea salt and ground pepper. Continue to stir until the rice is al dente. To finish grate in abundant parmigiano. The risotto should be wet and creamy and slide with the pan and also on the plate. The Venetians call this “al onda” or on the wave.
Ask a question about this stepPlate risotto and top of each portion place the fried sage leaves. Drizzle with a little olive oil.
Ask a question about this stepBravo! Love it. Gotta make it soon. Question: do you taste a big difference between arborio, carnaroli, or nano rices?
Could rice flour or cake flour be subbed for the Wondra?
Rice flour would probably work, but you only need a light dusting anyway. I shake most of it off before I fry the leaves.
I almost posted a similar recipe....yours sounds wonderful...and boulangere is right...it hasn't been entered in the current contest.
Boulangere and Pat thank you both for the heads up. The new system is driving me nuts. Pat, you should go ahead with your recipe. I never look at the other entries until my own are in because I don't want to be influenced by them. And it's a jinx.
pierino, if you intended to submit this to the current contest (and I hope you will), are you aware that it's not posted there?
Very nice.
Miranda is an editor at Food52.
For risotto I personally prefer carnaroli which can be a bit harder to find (although I did score some today). But arborio is fine. The rice growing region of Italy is the Padania, which is the Po river valley. There they will most likely tell you to use carnaroli but this changes from town to town. That's Italy.