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Prep Time: Cook Time: Total Time:
Herbed Risotto Squares
3 tablespoons unsalted butter, plus extra for pan
1 medium onion, minced
2 garlic cloves, minced
1 cup Arborio rice
1 teaspoon sea salt
1 cup dry vermouth or white wine
3 cups chicken stock
1/2 teaspoon freshly ground white pepper or to taste
1/2 cup freshly grated Asiago cheese
30 fresh sage leaves, sliced crosswise into 1/2" wide strips
Melt the butter in a deep heavy skillet over medium heat. Add the onion and garlic and saute until soft, about 5 minutes. Add the rice and salt and stir until coated. Stir in the vermouth or wine. Cook, stirring constantly, until all the wine is absorbed. Add 1 cup of the stock and cook, stirring, until all the liquid is absorbed.
Repeat with the remaining stock, cooking until the rice is al dente, 20 to 25 minutes. Remove from the heat and stir in the pepper and cheese, blending well. Cool slightly, then stir in the sage, again blending well.
Butter an 8 inch square baking dish. Scrape the rice into it, smoothing the top completely. Chill uncovered until completely set, about 2 hours or overnight.
Just before serving, heat a large nonstick skillet over medium-high heat. Line a platter with parchment paper or waxed paper and set it close by.
Using a small sharp knife, cut the chilled risotto into 1 inch squares.
Using a small spatula, carefully remove each square from the dish and transfer to the hot skillet.
Brown on both sides, turning with tongs or a small spatula. Transfer to a serving platter. Serve hot or at room temperature.
Serves 32.
Herbed Risotto Squares
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Category: Recipes
Prep Time: Cook Time: Total Time:
Herbed Risotto Squares
3 tablespoons unsalted butter, plus extra for pan
1 medium onion, minced
2 garlic cloves, minced
1 cup Arborio rice
1 teaspoon sea salt
1 cup dry vermouth or white wine
3 cups chicken stock
1/2 teaspoon freshly ground white pepper or to taste
1/2 cup freshly grated Asiago cheese
30 fresh sage leaves, sliced crosswise into 1/2" wide strips
Melt the butter in a deep heavy skillet over medium heat. Add the onion and garlic and saute until soft, about 5 minutes. Add the rice and salt and stir until coated. Stir in the vermouth or wine. Cook, stirring constantly, until all the wine is absorbed. Add 1 cup of the stock and cook, stirring, until all the liquid is absorbed.
Repeat with the remaining stock, cooking until the rice is al dente, 20 to 25 minutes. Remove from the heat and stir in the pepper and cheese, blending well. Cool slightly, then stir in the sage, again blending well.
Butter an 8 inch square baking dish. Scrape the rice into it, smoothing the top completely. Chill uncovered until completely set, about 2 hours or overnight.
Just before serving, heat a large nonstick skillet over medium-high heat. Line a platter with parchment paper or waxed paper and set it close by.
Using a small sharp knife, cut the chilled risotto into 1 inch squares.
Using a small spatula, carefully remove each square from the dish and transfer to the hot skillet.
Brown on both sides, turning with tongs or a small spatula. Transfer to a serving platter. Serve hot or at room temperature.
Serves 32.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.