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22 March 2009

Burnt Butter and Sage Risotto

Lately Mark has been telling me how much he loves sage. He also really loves risotto (as do I). We have both really enjoyed ravioli with burnt butter and sage sauce (burnt butter is deliciously rich and absolutely divine), so this time I decided to combine this sauce with risotto for something different.

If I was serving this as a main meal, I would add some grilled chicken. Last night I served it as an entree, so the servings were small.

I have used a spice called "akudjura" or bush tomato in the risotto. I purchased this spice in one of my many recent trips to Herbie's Spices (http://www.herbies.com.au/). As it has a sweet, caramel flavour, I thought it would compliment the flavour of the burnt butter. The result was delicious!

Ingredients (serves 2 as an entree)

Knob of butter (about 30g)
1 small onion finely chopped
2 cloves garlic crushed
3/4 cup arborio rice
2 1/2 cups chicken stock
1/4 cup dry white wine
1 teaspoon ground akudjura
Salt and pepper
100g butter
1/4 cup whole sage leaves (I used about half a bunch)
Shaved parmesan to serve

Combine the stock and wine in a small saucepan and heat until boiling. Reduce heat to low and simmer gently. Heat the butter in a medium saucepan. Cook the onion and garlic and until soft. Add the rice and cook for a minute until translucent. Add the stock one soup ladle at a time. Stir the rice while it cooks. When the stock has been absorbed into the rice, add more stock. When half the stock has been added, add the akudjura. When you have about a cup of stock left, taste the rice. It should be soft, but still have a bit of bite in the centre. You may not need to add all the stock, so it is important to taste the rice. Add salt and pepper to taste.

When the rice is almost done, place the butter ans sage in a small saucepan over medium heat. Heat the butter and sage until the sage is crispy and the butter has browned. This takes about 5-10 minutes - but watch it carefully.

Place the risotto in serving bowl. Top with burnt butter and a few sage leaves (I like lots of sage. You may not need all the butter, I cook a bit extra as it is easier and therefore does not brown too quickly). Sprinkle with grated parmesan.

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