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Sage risotto

Sage risotto

Sage risotto

  • Starter
  • medium
  • 6
  • 1 hour 30 minutes, plus 8 hours preparation

PT1H30M

PT8H

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1
Begin with the sage butter and powder, which both need to be made at least 8 hours ahead. Preheat a water bath to 63°C
2
Place the sage and butter in a vacuum bag and seal. Cook in the water bath for 8 hours
  • 100g of sage
  • 100g of butter
3
For the powder, spread the sage out on a tray and place in a dehydrator set to 60°C. Leave to dry out for 8 hours
  • 100g of sage
4
After this time, remove the sage butter from the bag and pass through a fine sieve to leave a smooth butter. Allow to cool
5
Place the dehydrated sage leaves in a food processor or blender and blitz briefly to form a powder. Set aside until serving
6
Before making the risott, prepare the sage stock. Place the water in a pan and bring up to the boil over a medium heat. Once boiling, add the sage leaves and remove the pan from the heat. Allow the water to cool, then strain through a sieve to obtain a clear, infused broth
  • 1l water
  • 100g of sage
7
Add a dash of olive oil to a large frying pan and stir in the rice. Allow to toast for a few minutes, seasoning with a little salt
  • 1 dash of olive oil
  • 300g of carnaroli risotto rice
  • salt
8
Deglaze the pan with the wine, then stir in the rice flour and reserved sage broth. Cook for 10–12 minutes, stirring regularly, until the liquid has mostly evaporated
  • 100ml of white wine
  • 40g of rice flour
9
Stir through the sage butter and grated Parmesan to create a creamy, silky texture. Divide the risotto between bowls and sprinkle over a little of the sage powder to serve
  • 50g of grated Parmesan

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Ingredients

Metric

Imperial

Sage risotto

Sage butter

Sage powder

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Sage risotto

 
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