Risotto With Onions And Sage

1 fave
More from this source
Andrea's Recipes

Comments

Add a comment

Ingredients

1-1/2 cups very thinly sliced onion, about 1-1/2 medium onions

1 tablespoon olive oil

1 tablespoon butter

1/4 teaspoon salt

5 cups (1.2 liters) vegetable stock (with mushrooms) or homemade meat broth (not stock) or 1/2 cup canned beef broth diluted with 4-1/2 cups water

1-1/2 cups (248 g) arborio rice or other imported Italian rice

2 tablespoons butter

16 to 20 fresh sage leaves, cut into strips (I don’t think the flavor is strong, but if you prefer you could cut back to about 10 leaves and get just a hint of sage.)

3/4 cup fresh grated Parmigiano-Reggiano cheese

fresh ground black pepper, to taste

salt, to taste

You might also like

Asparagus + Spring Onion Risotto
The Year In Food
Slow-Cooker Mushroom Sage Risotto
The Naptime Chef
Pumpkin And Crispy Pancetta Risotto
Donal Skehan
Lemon Basil Shrimp Risotto
The Pioneer Woman
Artichoke Risotto With Taleggio Cheese
Framed Cooks
Wild Mushroom Risotto
Wolfgang Puck
Risotto With Leeks, Shiitake Mushrooms, And Tru...
Epicurious
Roasted Acorn Squash Risotto
Gluten Free Goddess
Sausage And Mushroom Risotto
Joy The Baker
Tri Mushroom Risotto
Veggie Num Num