I used to make the creamiest corn risotto that was loaded with cheese and cream, but now I have a son that is allergic to dairy, so I converted it to this recipe which I add cheese at the end. The Anchovy Sage Leaf Bites came from an elderly client that would get her hair done every Wednesday in the morning to prepare for her afternoon card game with the ladies. All that they would eat are these Sage Bites with several pitchers of Martinis. This delicious salty sage crisp accompanies the creamy sweetness of the corn perfectly, but it is just as good with just the bacon sprinkled on top. These sage bites are just a fun surprise. —MyCommunalTable
Bring chicken stock to boil in saucepan and keep simmering while cooking risotto.
In another sauce pan, heat up olive oil over medium high heat. Add onions until translucent.
Add rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed.
Add 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.
When you have about 1 cup of chicken stock left, add remaining stock, corn, and sage.
When 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.
Serve and garnish with bacon and Anchovy Sage Bite for fun.
Anchovy Sage Bite
Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf.
Roll leaf in rice flour with pepper. Shake off excess.
Dip leaf in beaten egg.
Place egged leaf in canola oil that has been heating in a sauce pan.
Brown, drain and serve. I like to use them for garnish.