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.