Friday, July 13, 2012


serves six

6 cups chicken stock
3 tablespoons olive oil
1 medium onion, finely chopped
1 1/2 cup arborio rice
1/2 cup Chardonnay
2 ears of fresh corn, cut from cob
3 tablespoons fresh sage, chopped
3 tablespoons butter
salt and pepper, to taste
4 strips of bacon, cooked crispy, chopped
Romano cheese, grated

Bring chicken stock to boil in saucepan and keep simmering while cooking risotto. In another sauce pan, heat up olive oil over medium high heat. Add onions until translucent. Add rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed. Add chicken broth one ladle at a time. After each ladle is absorbed, add another. Stir constantly. I prefer to have the rest of the bottle of Chardonnay next to me, keeping my wine glass filled during my risotto stirring. My favorite way to make risotto. When you have about 1 cup of chicken stock left, add remaining stock, corn, and sage. When absorbed, finished with butter, salt, and pepper. Add cheese if you please Note: be careful with salt, if you are going to add bacon, cheese, and/or sage bites. Serve and garnish with bacon and Anchovy Sage Bite (recipe below).

Anchovy Sage Bite: anchovy; sage leaf; rice flour; pepper; 1 egg, slightly beaten; canola oil

Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf. Roll leaf in rice flour with pepper. Shake off excess. Dip leaf in beaten egg. Place egged leaf in canola oil that has been heating in a sauce pan. Brown, drain and serve. I like to use them for garnish.

bacon recipe courtesy of: