Risotto con Salvia e Noce

By • April 3, 2013 4 Comments

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Author Notes: On Her Majesty's Secret Service and under the cover of night we came up with this pairing for Uproot Sauvignon Blanc, 2011. We brought in our guest sommelier to test it and who approved. He liked the match of toasted walnuts which accompany the rice. Rice seemed to this cook to be a good tabula rasa to begin from.pierino

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Serves 2

  • 2 cups meat stock (which could be veal or poultry -- preferably homemade)
  • 1 large shallot
  • 1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay)
  • 1/4 cup walnut pieces
  • 8 to 10 leaves fresh sage
  • 2 tablespoons butter
  • Superfine flour, such as Wondra
  • 2 ounces chioggia style radicchio, shredded into ribbons
  • 2 tablespoons Manchego cheese, grated
  • Sea salt and black pepper
  • 1/4 cup walnut pieces
  • 8 to 10 leaves fresh sage
  • 2 tablespoons butter
  • 2 tablespoons Manchego cheese, grated
  • Sea salt and black pepper
  • 2 ounces chioggia style radicchio, shredded into ribbons
  • Superfine flour, such as Wondra
  • 1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay)
  • 1 large shallot
  1. In a dry pan toast the walnut pieces but don't burn them. Season with some sea salt and set aside.
  2. Place the sage leaves on a plate and dust lightly with flour. We did say lightly.
  3. Chop the shallot.
  4. Bring the stock to a steady simmer (not a boil) and hold at low-medium heat on the stove top.
  5. In a wide, shallow pan melt a 1/4-stick of butter to the point where it just foams and add the shallot. Stir around until it just begins to color. Add the rice and stir until it goes sort of translucent.
  6. In a separate skillet heat some butter to the beurre noir stage and fry the sage leaves.
  7. Begin adding the stock to the rice, a 1/4-cup at a time, continuously stirring. Taste for seasoning and adjust with sea salt and ground pepper. Continue to stir until the rice is al dente. To finish grate in abundant manchego. The risotto should be wet and creamy and slide with the pan and also on the plate. The Venetians call this "on the wave."
  8. Plate risotto and on top of each portion place the fried sage leaves, a little radicchio, and crown with sage leaves.
  9. Season with salt and pepper.
  10. Spoon the toasted "noce" over each plate, or allow your guests to do it themselves.
  11. Serve with chilled Uproot Sauvignon Blanc.

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