Although this risotto is delicious, the color is often off-putting, which is as unfortunate as it is unavoidable! Use a bottle of wine that is as good as possible to make up for the appearance of your finished dish.
1red onion, chopped fine
½celery stalk, chopped very fine
3fresh sage leaves, chopped fine
2cupsrisotto rice, such as Vialone Nano or arborio rice
1bottlefull-bodied red wine
about 2cups simmering beef, chicken or vegetable broth
⅔cup freshly grated Parmigiano Reggiano
sea salt and freshly ground black pepper
Melt half the butter in a large saucepan. Add the red onion, celery, and sage and fry until the onion and celery are soft and translucent.
Add the rice and stir until the grains are toasted, opaque, and crackling hot. Do not let the rice or the vegetables brown during this process.
Add the first glass of red wine. Stir until the wine has been absorbed and the acid from the alcohol has evaporated, then add more wine. Continue until all the wine has been used.
At this point, begin adding the hot broth one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
When the rice is creamy and velvety, but still firm to the bite, remove the pan from the heat and stir in the remaining butter and the cheese. Taste and adjust the seasoning as required and cover.
Allow to stand for about 3 minutes, stir one last time and then transfer to a warmed platter to serve.