Risotto With Onions And Sage

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Andrea's Recipes


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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

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