Risotto Con Salvia E Noce Recipe

Name: Risotto Con Salvia E Noce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups meat stock (which could be veal or poultry -- preferably homemade); 1 large shallot; 1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay); 1/4 cup walnut pieces; 8 to 10 leaves fresh sage; 2 tablespoons butter; Superfine flour, such as Wondra; 2 ounces chioggia style radicchio, shredded into ribbons; 2 tablespoons Manchego cheese, grated; Sea salt and black pepper; 1/4 cup walnut pieces; 8 to 10 leaves fresh sage; 2 tablespoons butter; 2 tablespoons Manchego cheese, grated; Sea salt and black pepper; 2 ounces chioggia style radicchio, shredded into ribbons; Superfine flour, such as Wondra; 1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay); 1 large shallot

Servings: persons

2 cups meat stock (which could be veal or poultry -- preferably homemade)
1 large shallot
1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay)
1/4 cup walnut pieces
8 to 10 leaves fresh sage
2 tablespoons butter
Superfine flour, such as Wondra
2 ounces chioggia style radicchio, shredded into ribbons
2 tablespoons Manchego cheese, grated
Sea salt and black pepper
1/4 cup walnut pieces
8 to 10 leaves fresh sage
2 tablespoons butter
2 tablespoons Manchego cheese, grated
Sea salt and black pepper
2 ounces chioggia style radicchio, shredded into ribbons
Superfine flour, such as Wondra
1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay)
1 large shallot

1
["In a dry pan toast the walnut pieces but don't burn them. Season with some sea salt and set aside.", "Place the sage leaves on a plate and dust lightly with flour. We did say lightly.", "Chop the shallot.", "Bring the stock to a steady simmer (not a boil) and hold at low-medium heat on the stove top.", "In a wide, shallow pan melt a 1/4-stick of butter to the point where it just foams and add the shallot. Stir around until it just begins to color. Add the rice and stir until it goes sort of translucent.", "In a separate skillet heat some butter to the beurre noir stage and fry the sage leaves.", "Begin adding the stock to the rice, a 1/4-cup at a time, continuously stirring. Taste for seasoning and adjust with sea salt and ground pepper. Continue to stir until the rice is al dente. To finish grate in abundant manchego. The risotto should be wet and creamy and slide with the pan and also on the plate. The Venetians call this ""on the wave.""

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups meat stock (which could be veal or poultry -- preferably homemade), 1 large shallot, 1 cup riso carnaroli (short grain Italian rice, another variety such as arborio is okay), 1/4 cup walnut pieces, and more.

Yes, Risotto Con Salvia E Noce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Con Salvia E Noce

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