| Prep: 20 mins | Cook: 30 mins – 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 4g | 46g |
| sugars | fibre | protein | salt |
| 4g | 2g | 12g | 1g |
There’s nothing quite like the vibrant, earthy flavors of a good Sage and Parmesan Risotto. As a New Yorker, I adore how this dish captures the spirit of my city— diverse, bold, and always unforgettable. It’s a melting pot in a bowl, reminiscent of NYC’s rich culinary tapestry.
A Touch of Italian Tradition
Originating from the rice-cooking traditions of Northern Italy, this recipe has a special place in my heart. I took inspiration from traditional Italian risotto, but added a twist by incorporating sage and Parmesan cheese. This recipe shares similarities with a classic chicken liver risotto, and pairs beautifully with a simple roasted chicken.
Flavorful and Nutritious
Not only does this Sage and Parmesan Risotto taste phenomenal, it also boasts some impressive health benefits. The sage in this recipe is a powerhouse of nutrition— it’s packed with antioxidants and anti-inflammatory compounds that boost overall health. Plus, the Parmesan cheese adds not just flavor but also a good dose of calcium and protein!
More than just a recipe
As an actor, I’m all about capturing the essence of a character. In my cooking, I try to do the same thing but with flavors. This risotto recipe does just that. The creamy texture of the rice, the punch of the Parmesan, the warmth of the sage— it speaks not just to your taste buds, but to your soul. It’s comforting and hearty, showstopping enough for a special occasion, but simple enough for a weeknight meal.
From my kitchen to yours, I hope this Sage and Parmesan Risotto recipe brings as much delight to your table as it has to mine. Enjoy cooking, and even more so, enjoy eating!
What You’ll Need
- 5 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large white onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 3 tablespoons fresh sage, finely chopped
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
Step One
Start by warming up the chicken broth in a saucepan on medium heat. Once it’s hot, reduce the heat to low and keep it warm.
Step Two
In a separate large saucepan, melt the butter and then add the olive oil over medium heat. Once the butter and oil are hot, add the finely chopped onion and minced garlic to the pan. Sauté these until the onions are soft, but not browned, which should take about 4 to 5 minutes.
Step Three
Add the Arborio rice to the onion and garlic. Stir continuously for about 2 to 3 minutes, allowing the rice to absorb the butter and oil. The rice should turn a slightly golden color.
Step Four
Add the dry white wine into the pan to deglaze it, stirring continuously. Allow the rice to absorb the wine completely. This should take about 3 to 4 minutes.
Step Five
Next, add a ladleful of the warm chicken broth to the rice and stir until the broth is completely absorbed by the rice. Continue this process of adding broth and stirring until all the broth has been used and absorbed. The risotto should be creamy, but still maintain some bite, which should take around 15 to 20 minutes.
Step Six
To finish the risotto off, stir in the fresh sage, grated Parmesan cheese, and season with salt and black pepper. Stir well to combine everything and let it cook for another 2 minutes.
Step Seven
Your Sage and Parmesan Risotto is now ready. Serve immediately and garnish with extra Parmesan and fresh sage leaves if desired.
