I am not one for risotto, but have to admit that this is very nice and will be making it again.
2 Tablespoon fulls of fresh sage leaves,(about 18 medium sized)
2 teaspoons of oil, 40 g butter + 40 g butter
350g Risotto rice
50 mls of white wine
2 teaspoons of coarsely ground black pepper
1 litre of chicken stock
50g finely grated Parmesan cheese.
Grind Black pepper in TMX, set aside.
Grate Parmesan cheese , set aside.
Drop onion on to spinning blades, speed 5 / 5 seconds.
Add 40g butter and 2 teaspoons of oil and cook on 100/5 mins./speed 1.
Add rice and stir 100/ reverse/speed 1/ 1 min.
Add wine, reverse/speed 1 /1 min.
PLACE IN BUTTERFLY
Add chicken stock and 2 teaspoons off black pepper.
Cook, 16/17 mins/100/reverse /soft speed/
During the last 30 seconds, add Parmesan Cheese and butter that the sage leaves have been crisped in.
Sage leaves crisped in butter
Place 40g butter in a small pan on stove, and heat until just turning brown. Add fresh sage leaves and cook quickly until crisp. ( about 1 min)
Set aside separately. Butter is added during last 30 seconds of cooking and served with the crisp sage leaves on top.
This dish reheats well in the Microwave, with a little extra stock added.