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: Food52.com
