Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Sage butter
How it's done
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Risotto
Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Add the chestnuts, cook briefly. Pour in the wine, reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Sage butter
Heat the butter in a pan. Add the sage, heat through until the butter foams and smells nutty and the sage is crispy. Remove and drain on paper towels. Mix the parmesan and brown butter into the risotto, season. Plate up the risotto, garnish with the sage leaves.
How-tos
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