Sage risotto
- Starter
- Medium
- 6
- 1 hour 30 minutes
PT1H30M
Ingredients
Sage risotto
- 100g of sage
- 300g of carnaroli risotto rice
- 100ml of white wine
- 40g of rice flour
- 50g of grated Parmesan
- 1l water
- 1 dash of olive oil
- salt
Sage butter
- 100g of sage
- 100g of butter
Sage powder
- 100g of sage
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Dehydrator
- Food processor
Method
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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Sage risotto
