Black Sage Risotto 🤤
Prep the Sage (Optional but Recommended): Heat butter till it turns a dark brown in a skillet. Fry a handful of sage leaves for 10 seconds until crisp, then drain on paper towels and season with salt.
Sauté Aromatics: Melt the butter in a large pot. Add the chopped onion and garlic, cooking until soft (about 4 minutes).
Toast the Rice: Add the Arborio rice to the onion mixture and stir for 1-2 minutes until the edges of the rice are translucent.
Add Liquid: Pour in the white wine (if using) and stir until evaporated. Add the hot stock one ladle at a time, stirring constantly, ensuring each ladle is absorbed before adding the next.
Finish: Once the rice is al dente (approx. 20 minutes), stir in the fresh shredded black sage, grated cheese, and a knob of butter to create a creamy texture.
Serve: Season with salt and plenty of freshly ground black pepper. Top with the crispy fried sage leaves.