Onion Risotto Beaten with Butter and Sage

Name: Onion Risotto Beaten with Butter and Sage (Risotto con Le Cipolle Mantecato alla Salvia)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 1½ cups very thinly sliced onion; 1 tablespoon butter Salt; 1 tablespoon vegetable oil; 5 cups homemade meat broth, prepared or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4 ½ cups water; 5 cups homemade meat broth, prepared or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4 ½ cups water; Black pepper ground fresh; ¾ cup freshly grated Parmigiano-Reggiano cheese; 16 to 20 fresh sage leaves cut into thin lengthwise strips; 2 tablespoons butter; 1½ cups carnaroli, arborio, or other imported Italian rice for risotto; 1½ cups carnaroli, arborio, or other imported Italian rice for risotto; 1½ cups carnaroli, arborio, or other imported Italian rice for risotto; 5 cups homemade meat broth, prepared or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4 ½ cups water

Risotto con Le Cipolle Mantecato alla Salvia

Preparation info

For
4 to 6
Persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

I have put mantecato into the Italian title because here that process carries 50 percent of the responsibility for the risotto’s taste. The base is rigorously simple and pure, endowing the risotto with a lovely, sweet foundation of flavor. All of the sage is added off the heat, its fragrance coaxed free by the warmth of the steaming risotto.

Ingredients

Europe
Italy
Main course
Gluten-free
Mediterranean

Ingredients

Method