Sage and Brown Butter Risotto
INGREDIENTS
4 tbsp butter
5 cloves garlic, minced
1 shallot, minced
15 sage leaves cut in ribbons
1 cup arborio rice
3/4 cup dry white wine
4 cups Hale Bone Broth
1/2 cup Parmesan cheese
1/2 tsp salt, plus more to taste
INSTRUCTIONS
Warm the broth separately on the stove.
In a wide pot on medium-low heat, melt the butter. Continuously stir as the butter starts to bubble and foam. Stir for about 5-7 minutes until butter has turned brown and a nutty aroma is present.
Once butter is browned add the garlic, shallots, sage, and a 1/2 tsp of salt. Sweat and cook down for 3-5 minutes until fragrant and soft.
Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.
Add the wine and stir. Cook for 2-3 minutes before adding the first round of Hale Bone Broth. Depending on the pan, add broth until it just covers the risotto (could be 1 -1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.
Add more Hale Bone Broth and repeat above steps.
Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down. Add the Parmesan cheese, salt to taste. Mix to incorporate. Serve immediately.
