by MyCommunalTable
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my 34 recipes »
MyCommunalTable's Notes:
Expand6 cups chicken stock Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 medium onion, finely chopped Ask a question about this ingredient
1 1/2 cup arborio rice Ask a question about this ingredient
1/2 cup Chardonney Ask a question about this ingredient
2 ears of fresh corn, cut from cob Ask a question about this ingredient
3 tablespoons fresh sage, chopped Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
4 strips of bacon, cooked crispy, chopped Ask a question about this ingredient
Bring chicken stock to boil in saucepan and keep simmering while cooking risotto.
Ask a question about this stepIn another sauce pan, heat up olive oil over medium high heat. Add onions until translucent.
Ask a question about this stepAdd rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed.
Ask a question about this stepAdd chicken broth one ladle at a time. After each ladle is absorbed, add another. Stir constantly. I prefer to have the rest of the bottle of Chardonnay next to me, keeping my wine glass filled during my risotto stirring. My favorite way to make risotto.
Ask a question about this stepWhen you have about 1 cup of chicken stock left, add remaining stock, corn, and sage.
Ask a question about this stepWhen absorbed, finished with butter, salt, and pepper. Add cheese if you please Note: be careful with salt, if you are going to add bacon, cheese, and/or sage bites.
Ask a question about this stepServe and garnish with bacon and Anchovy Sage Bite for fun.
Ask a question about this stepanchovy Ask a question about this ingredient
sage leaf Ask a question about this ingredient
rice flour Ask a question about this ingredient
pepper Ask a question about this ingredient
Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf.
Ask a question about this stepRoll leaf in rice flour with pepper. Shake off excess.
Ask a question about this stepDip leaf in beaten egg.
Ask a question about this stepPlace egged leaf in canola oil that has been heating in a sauce pan.
Ask a question about this stepBrown, drain and serve. I like to use them for garnish.
Ask a question about this stepThanks, VanessaS. It has become a stable in my recipe file.
I just made this-- I added roasted garlic and crabmeat (instead of bacon), and finished with a squeeze of lemon juice instead of cheese. It was great! Thanks so much for a great recipe!
I love your changes. My son is allergic to shellfishas well, so I do not use it much.I actually miss it. I really like the idea of using the lemon at the end. Did you make the sage bites? thanks for the feedback.
Poor baby--shellfish and dairy! That's challenging! I didn't make the sage bites--my sage is buried under a foot of snow! In fact, I don't have dried sage (don't really like it--only like fresh) so I used dried thyme instead.
Shellfish, dairy, eggs, all tree nuts, and peanuts. Deathly allergic. He also has a ton enviromental allergies as well. It sure makes it challenging. I just wish he could have either dairy or eggs. I like the idea of having the thyme with the crab... btw.
Are these allergies that he can grow out of? It must be really hard--to love food and cooking as much as you do and to have to watch him so carefully.
They say he will grow out of most of them. I am actually so grateful that I like cooking and have so much know how because he has to have everything made from scratch. I know another mom of an allergic kid that has no idea how to cook and she is so lost and has no confidence after she has made mistakes that has caused her child reactions. I am more and more convinced that cooking is a necessary life skill in taking care of yourself and your family.
How did I miss this? It looks delicious. And I love your headnote...
Thanks Liz!
or should I say, Elizabeth
Hey, thanks SallyCan!
Love the story and the photo, too, with the way it's cropped, and with the old-fashioned dish and the tile background...are they tiles? a counter or a table? Anyway, they are reminescent of another time and place...beautiful!
The dish in the picture is from a set that I inheritated from my great great grandmother. I actually use them quite a bit. I come from the philosophy if you have it use it. Life is too short. An antique Austrian leather dining room chair is what I set the dish on for the photo. They are from my grandmother on the other side of the family. She was an amazing cook and loved to entertain. A lot of people served and seated around the family table in those two things. Lots of love...
Sounds great! The sage bites sound unique and would be great with martinis!
I have had nothing like them before. I have made them as an amuse bouche with martinis before the Thanksgiving feast. Endless possiblities.
I love this!! And the sage bites are such a cool idea. Little packages of flavor explosions.
The sage bites are so fun to throw on a ton of different stuff. Love them. Thanks!
I just made a dish with lima beans, sage and anchovy. This looks even more appetizing. Great story, too. Thanks.
I love sage in recipes. Yours sounds great. Thanks.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
The combination of sage and anchovy sounds really good. Love the story of the sage bites, too!