Recipe: Red chicory risotto with sage
Rice recipes with aromatic herbs
November 11, 2010
 Perennial herbs like sage and marjoram are in dormancy during autumn, and should not be harvested.
However my sage plant, kissed by the autumn rains, it's more lush than ever, and I still use it.
Moreover, the sage with its slightly peppery flavor is perfect with meat and cheese, and is more suited to warm and hearty autumn dishes than to light and refreshing summer ones.
My partner asked me a risotto with red chicory... I must confess I'm not a red chicory fan, I think it's too bitter, so I used also sweet ingredients such as onion and sausage.
The sage was the decisive ingredient for a risotto with a strong personality!
Red chicory risotto with sage
Ingredients
1 red chicory (trevisana)
1 onion
160g rice
150g sausage
1 glass of red wine
4 sage leaves
butter
Directions
Clean the red chicory, cut into pieces and blanch it in salted water for 5 minutes. Drain well and set aside.
Chop the onion and fry in a large saucepan with the butter. Add the sausage cut into pieces, and cook five minutes.
Add the rice and stir for a minute, then add the red wine and let evaporate.
Cook the rice, adding boiling water or broth until cooked. Add the sage cut into thin strips.
Set aside a few minutes before serving.
 One year ago:
Nettle and lentils fritters
This goes to The Well-Seasoned Cook who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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