Since I recently made a fresh batch of my Homemade "Free" Chicken Stock, I figured I may as well put it to good use. What better way to do this than to make a delicious Chicken and Sage Risotto for Dinner.
It's super simple to make, and only requires a handful of ingredients that I always keep on hand anyway. (A no brainer if you ask me).
Chicken and Sage Risotto
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| Roasted Chicken, served with Chicken and Sage Risotto and Steamed Asparagus |
1 cup of arborio rice
1 1/2 Tbsp. of butter or olive oil
1 lg. shallot, or 1/2 a medium sized red onion
5 cups of "Free" chicken stock
1 Tbsp. of sage, finely chopped
1/2 cup of freshly grated parmesan or pecorino cheese
salt
1) Preheat 5 cups of chicken stock in a medium sized sauce pot.
2) Heat butter or oil in a deep sided, heavy bottomed pan.
3) If using butter, let it brown. If using oil, just bring to cooking temperature. Add the shallot/onion and saute until it becomes fragrant.
4)Add the rice. Stir to coat with the butter or oil. Stir fry until the rice begins to toast and some of the grains have become browned.
5) Add about 1 cup (2 ladle fulls) of the hot stock.
6) Stir constantly, as the stock evaporates and becomes incorporated into the rice.
7) When the liquid is nearly absorbed (the pan should not be dry from liquid though), add another ladle full of stock, and repeat the stirring. If you do not constantly stir, you will not get the creamy starch to release from the rice. This starch creates a sauce.
8) After 2-3 ladles full of stock have been absorbed, add the sage. If you feel you need more, add more near the end of the cooking time. Taste for salt and add as needed; it will depend on your stock.
9) Continue this for about 25-30 minutes. Taste the rice after 20 minutes, and then monitor it. You may need more or less than 5 cups of broth. This depends on whether you like a loose risotto or a thicker denser style risotto.
10) Once the rice is cooked to your liking, stir in the cheese and let it cook another 1-2 minutes. Serve immediately.
