Unbelievable Sage Risotto Bites |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
UNBELIEVABLE SAGE RISOTTO BITES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vincent Estate in Mansfield, Texas in 1984. Ingredients:
3 tablespoons unsalted butter |
1 medium white onion minced |
2 garlic cloves minced |
1 cup arborio rice |
1 teaspoon sea salt |
1 cup dry white wine |
3 cups chicken stock |
1/2 teaspoon freshly ground white pepper |
1/2 cup freshly grated asiago cheese |
30 fresh sage leaves sliced crosswise into 1/2” wide strips |
Directions:
1. Melt butter in deep heavy skillet over medium heat then add onion and garlic and sauté until soft.
2. Add rice and salt then stir until coated.
3. Stir in wine then cook stirring constantly until all wine is absorbed.
4. Add 1 cup of the stock and cook stirring until all liquid is absorbed.
5. Repeat with remaining stock cooking until rice is al dente.
6. Remove from heat and stir in pepper and cheese blending well.
7. Cool slightly then stir in sage again blending well.
8. Butter a square baking dish then scrape rice into it smoothing top completely.
9. Chill uncovered until completely set.
10. Just before serving heat large nonstick skillet over medium high heat.
11. Line a platter with waxed paper and set it close by.
12. Using a small sharp knife cut chilled risotto into 1” squares.
13. Using a square spatula carefully remove each square from dish and transfer to the hot skillet.
14. Brown on both sides turning with tongs or a small spatula then transfer to serving platter.
15. Serve hot or at room temperature.
|
|