Risotto Alla Salvia
4 1/ 2 cups vegetable stock
2 tablespoons olive oil
2 tablespoons butter
1 shallot, finely chopped
12 oz. arborio rice
1/4 cup dry white wine
20 fresh sage leaves, finely chopped
2 tablespoons light cream
1 ounce Gruyere cheese, grated
salt and pepper
a few sage sprigs, to garnish
Warm the stock in a pan over very low heat and gradually bring to a boil. Heat the oil and butter in a large pan and add the shallot. Fry over medium heat for about 4 minutes until golden but not brown. Gradually add the rice, stir well, and continue to cook for a few minutes.
Add the wine and simmer until it has completely evaporated, then add the boiling stock a little at a time and cook, stirring frequently for about 25 minutes, until the stock has all been absorbed and the rice is creamy. Taste and season as necessary.
At the end of the cooking time, add the sage leaves, cream and cheese. Turn off the heat, cover and leave to rest for a few minutes before serving, garnished with sage.
From Tuscan Food and Folklore
