It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries and allow you to put a real meal on the table in less than half an hour. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
From basic to fancy, I love risotto. I can eat it as a meal unto itself and often do. This dish came together as a last-minute side to accompany grilled chicken after I had neglected to grocery shop all week. Much to any worth while cook’s horror, I was out of my usual risotto starter of fresh onions. I did have a bag of fresh sage on hand so decided to use that as an aromatic for the rice. Browned butter adds a nuttiness while addition of half wine into the broth provides flavor and depth to the dish without adding the additional sodium that accompanies most chicken broths.
Do not overcook the rice or it will be mushy. I prefer my risotto to be on the looser side so usually use the full four cups of liquid when cooking. You can use less depending upon your personal preference but remember that an additional small amount of liquid will be absorbed as the rice sits.
BROWN BUTTER SAGE RISOTTO
1/3 cup unsalted butter
6 fresh sage leaves
1 1/2 cup risotto rice
2 cups low-sodium chicken broth
2 cups dry white wine
2 Tablespoons fresh sage leaves, minced
1/4 cup finely grated Parmesan cheese
- Melt the butter in a large-sized sauce pan over medium-high heat.
- When the butter has completely melted, add the whole sage leaves, reduce the heat to medium, and cook until the leaves are fragrant and the butter has browned. Watch carefully so the butter does not burn.
- Meanwhile, in a separate saucepan bring the chicken broth and wine to a simmer. Reduced the temperature to low to keep the broth mixture warm.
- Remove the sage leaves from the butter and set aside on paper towels to drain.
- Add the rice to the melted butter and stir to combine. Continue cooking over medium heat.
- Add the broth-wine mixture one ladle at a time. Slowly stir the rice after each addition and keep stirring until most of the liquid is absorbed before adding more.
- Continue adding the broth until the rice is cooked through but not mushy. The entire process should take approximately 20 minutes.
- Off the heat; stir in the minced sage and Parmesan cheese.
- Garnish with the reserved crispy sage leaves if desired.
- For best results, serve immediately.