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Appetizers, Best Recipes

Sage risotto bites

Sage risotto bites
Mel Melcon / Los Angeles Times

Order a glass of wine in Italy and you never drink alone. A little something to eat always turns up on the bar or cafe table. In the past, what the waiter brought was usually bizarrely un-Italian, whether potato chips ... Read more

Total time: 45 minutes plus at least 2 hours chilling | Serves 12 to 16 (makes 64 bites)
  • 3 tablespoons unsalted butter, plus extra for pan
  • 1 medium onion, minced
  • 2 cloves garlic, 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 leaves fresh sage (1 large bunch), sliced crosswise into 1/2 -inch-wide strips

Step 1Melt 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.

Step 2Add 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.

Step 3Butter 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).

Step 4Just 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.

Step 5Using 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.


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