-
1
Heat oil over medium high in a small skillet; when hot, add shallots and sage leaves and cook, stirring constantly until shallots are golden brown, about 5-7 minutes. Keep an eye on them because they go from golden brown to dark brown burnt very quickly.
-
2
Remove them in batches to a paper towel lined plate as soon as they are ready. Remove sage leaves when they are crisp and a few shades darker. Sprinkle shallots and sage with salt. They will crisp up as they cool.
-
3
In a small saucepan, combine chicken stock and water and heat up over medium. Once stock begins to steam, cover pan and lower heat to keep stock warm.
-
4
Heat butter in a Dutch oven or similar pan over medium heat; once butter melts, add onions, anchovy, and cook, breaking up anchovy with your spoon. Cook and stir until mixture is fragrant (to me it smelled like mushrooms) about 2 minutes. Turn stove down a notch. Add rice and stir to coat, about a minute, until opaque. Add vermouth and cook, stirring, until most has evaporated. Add balsamic and then raisins and cook, stirring, about a minute.
-
5
Ladle about 1/2 - 3/4 cup of the warmed stock into rice mixture, constantly stirring, until almost all the liquid is absorbed by the rice. Continue adding remaining broth, one ladleful at a time, allowing rice to absorb liquid each time before adding more. Rice mixture should be b-a-r-e-l-y simmering throughout additions. After 25 minutes, taste the rice. You want the finished rice to be slightly firm, with a bite (not mushy), but creamy. If the rice is tender, remove from heat. If rice needs a minute more, by all means, cook it a minute more, adding a bit more liquid if necessary.
-
6
Off heat, stir in chopped sage and mascarpone. Risotto should come together and be very creamy. Serve immediately into wide shallow bowls and top with reserved crispy shallots and a reserved crispy sage leaf. Enjoy!
