Sage and Black pepper Risotto

[achookwoman]

This recipe has been adapted, from a recipe in the latest Gourmet Traveller magazine,  for the TMX.

Sage and Black Pepper Risotto - makes 6 large serves
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)
1/2 onion
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.

members' comments

Hally - Very easy & quick. Found the consistency perfect. Love it.
I used 1 tsp of pepper & found that was enough for me.
I tried it 2 ways
1st bowl as is with sage on top
2nd bowl as above with truffle oil drizzled on top
Both yumm. I also think this would be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later. Thank you chookie.
You could always stuff mushrooms with the left over risotto.


maddy - I really enjoyed this chookie. Sage is my favourite herb, so I cooked and crumbled through extra sage, used a strong Parmesan and added only 1 teaspoon of the pepper....that was just the right amount for us. It would be lovely as arancini.

JD - Chookie, for so few ingredients this tastes amazing.  I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls.  1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe.  I could have experimented with more but left well enough alone.

nimpex - I tried this recipe to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me.  And the fried sage on top is just the BEST.

[cookie1]

This does sound simple and nice. My sage is growing happily. I may just forget that DH mentioned he is not fond of risotto.

[dede]

Lol, that's the way cookie. And anyway who does the cooking?

[judydawn]

I like recipes that you don't have to shop for any ingredients, great when you have forgotten to thaw meat.  Thanks Chookie.  Will I like 2 teaspoons of black pepper though??  Is it very hot or peppery, stupid question as it is called a pepper risotto but what say I only add 1 tsp to start with and beef it up with more if I think I can handle it 

[achookwoman]

Judy,  this is exactly what I did.   I start with 1 teaspoon full and found that I could cope with the second .  We don't like things too spicy and this was just right.  DH and DD both liked it.  It is such an easy recipe.  If you like a 'wet' risotto add more liquid. It makes 6 large serves.

[maddy]

Thanks chookie....looking forward to making this one 

[deedub]

I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?

[achookwoman]

I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?

Yes, dee dub, I would cut down the pepper for the kids.  Could do what Judy and I did.  Add 1 teaspoon to mix,  serve kids and then add a bit more pepper.  Yum as arancini.  Haden't thought of this as there was none left over.

[Halex]

Chookie, what a great recipe to have on hand. Have sage in the garden & the rest of the ingredients are standard items in our house.

Thank you, might make sone for lunch then use the rest for arancini balls.

H

[achookwoman]

Halex,  I made up a lot of the blAck pepper as it is so handy to add to lots of dishes.   Hope you like it.

[Halex]

Just made this.  Being a risotto freak, I  Couldnt wait for lunch ,LOL

Very easy & quick. Found the consistency perfect.

I did  however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL

I ground up a batch of black pepper, great idea Chookie

I used  1 tsp f pepper & found that was enough for me.

Love it, I tried it 2 ways, tiny bowl of each as not hungry but just had to try.

1st bowl as is with sage n top
2nd bowl as above with truffle oil drizzled on top

Both yumm. i also think this woukd be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later.

Thank you chookie

H

So good now thinking might have some as a side dish with dinner

[judydawn]

I did  however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL

We are rather spoilt in this regard Halex.  I love the idea of grinding some peppercorns in the TMX as I just bought myself a new grinder and it is terrible.  It wasn't cheap either so I am very disappointed that the grindings are far too coarse and even with adjustments made on the bottom of the grinder, it doesn't seem to improve either.

[achookwoman]

Halex,  glad you like it.  so easy.

[Halex]

Sure do, just about to loosen it up with a little stock to re-heat it.

H

[maddy]

I really enjoyed this chookie 



sage is my favourite herb, so it I cooked and crumbled through extra sage, used a strong Parmesan, and added only 1 teaspoon of the pepper....that was just the right amount for us.
It would be lovely as arancini.