Enjoy this creamy fall-flavored risotto while learning about sage lore! Sources are listed below the recipe. The ingredients for the risotto are as follows:
Two boxes of 32-ounce chicken stock
7 tablespoons of butter (split into 5 tbsp and two tbsp)
2 shallots (diced)
1 bulb of garlic (cut in half)
2 tablespoons of olive oil (split in half)
1 butternut squash (peeled, seeded, and diced)
1 and 1/2 cups of arborio rice
1/2 cup of dry white wine (Sauvignon Blanc)
1 and 1/2 tablespoons of mascarpone cheese
1/3 cup of heavy whipping cream
1 cup of parmesan cheese
1 tablespoon of chopped sage
1/2 teaspoon of nutmeg (split in half)
1/2 teaspoon of cumin (split in half)
1/2 teaspoon of black pepper (split in half)
1/2 teaspoon of salt (split in half + some pinches)
1 teaspoon of saffron
1/2 tablespoon of parsley (optional for garnish)
To make the risotto!
1. Set oven to 400F
2. Take your two garlic bulb halves and drizzle with one tablespoon of olive oil and a pinch of salt.
3. Wrap with aluminum foil and put in the oven for 25 minutes.
4. Spread about 5 to 6 cups worth of butternut squash on a lined baking tray. Either line it with parchment paper or a silicon mat. Sprinkle the squash with the other tablespoon of olive oil and 1/4 of a teaspoon of the nutmeg, cumin, salt, and black pepper. Place in the oven with garlic and cook for 35 minutes, tossing them once halfway through cooking. (So the garlic is in the oven for an hour total.) When the squash finishes cooking, remove them and garlic from the oven and set aside.
5. Mix cream, mascarpone, and other 1/4 teaspoons of nutmeg, cumin, black pepper and a pinch of salt. Set aside.
6. Bring your 8 cups of chicken stock in a pot to a boil, then reduce to a low simmer. (You probably won’t use all 8 cups, but it is there just in case.)
7. In another pot, melt 5 tablespoons of butter on medium-low heat. Cut the other 2 tablespoons of butter into small cubes and place back in your refrigerator.
8. Add the shallots and 1/4 teaspoon of salt and cook until tender and translucent with the edges slightly golden, about 8 to 10 minutes.
9. Stir in the rice with the shallots, making sure that it is well covered with the butter. Heat the rice for about a minute, stirring continuously.
10. After the rice is roasted, add the wine to the pot and cook till all the alcohol evaporates about two minutes. If you don’t want to use wine, you can just use more chicken stock.
11. Turn the heat to low and add two full ladles of the stock to the rice, along with the teaspoon of saffron, 1/2 to 3/4 tablespoons of the sage, and the remaining 1/4 teaspoon of black pepper and salt.
12. Stir and simmer until the rice fully absorbs the stock, about 6 to 8 minutes.
13. When rice looks dry, add another ladle full of the stock and let that simmer out.
14. Keep doing this process until rice is nearly cooked through but still a bit crunchy. It will take around 30 to 40 minutes in total. Make sure to keep stirring so the rice doesn’t burn.
15. Add the mascarpone mix and roasted garlic to the rice and stir to combine. Cook for two more minutes.
16. Add the roasted butternut squash to the rice and give it another stir. Add more stock if the risotto becomes too thick.
17. Add the butter from the fridge and stir vigorously until the butter is mixed or melted through. This step is what makes the risotto creamy.
18. Taste the rice and add more stock if still al dente and more salt and pepper if wanted for personal preference. *Note: You will get salt from the parmesan cheese, so if it feels under-seasoned, wait to see if the cheese fixes the problem.
19. Turn off the heat and sprinkle the cup of parmesan cheese on top, put on the lid of your pot, and let the risotto rest, covered, for 5 minutes.
Serve the risotto on plates or in bowls. Add more sage, parsley, and grated parmesan if wanted for a garnish. Enjoy!
Sources:
https://magickalspot.com/mighty-sage-magical-properties/
https://www.horniman.ac.uk/story/magical-gardens-myths-and-folklore/
https://www.herbalgram.org/resources/herbalgram/issues/89/table-of-contents/herbalgram-89-herb-profile-sage/
https://www.thespruceeats.com/history-of-sage-1807657
https://www.allrecipes.com/article/what-is-sage/
https://en.m.wikipedia.org/wiki/Salvia_officinalis
https://www.britannica.com/plant/sage-plant
https://www.avogel.com/plant-encyclopaedia/salvia_officinalis.php#:~:text=It%20is%20probable%20that%20Sage,its%20beneficial%20effects%20on%20menstruation.
4 Comments
Really want to try this one! ❤
Very interesting !
“When in doubt….cheese” lol that’s great!
Yum! Risotto is one of my favorites. This sounds like the perfect dish for fall – can't wait to try!