Authentic home cooking from Italy, with US measurements. 
Risotto with Butter and Sage in Chicken Broth with Onion Purée
I made chicken broth for another recipe and, since I had plenty left over, I used it for this risotto. I also reused the onion from the broth to create the base for the risotto!
Risotto with Butter and Sage in Chicken Broth with Onion Purée
I made chicken broth for another recipe and, since I had plenty left over, I used it for this risotto. I also reused the onion from the broth to create the base for the risotto!
Open in Cookpad AppSteps
- 1
Start by making the broth: place the chicken, onion, carrots, bay leaves, celery, and salt in a large pot with 8 1/2 cups water (2 liters).
- 2
Bring to a boil and simmer for at least 1 hour after it starts boiling.
- 3
Strain the broth and let it cool so you can skim off the fat.
- 4
Take out the onion and finely chop it with a knife until it becomes a purée.
- 5
In a risotto pot, heat a couple of turns of olive oil and add the onion purée.
- 6
In a separate small pan, toast the rice with a grind of black pepper.
- 7
Add the rice to the onion purée and stir to combine. Deglaze with the gin, and once the alcohol has evaporated, add the broth a little at a time, just enough to cover, until the rice is cooked. Adjust salt if needed.
- 8
Remove the rice from the heat and let it rest for at least a minute. Add the cold butter, Parmesan, and chopped sage, stirring until creamy.
- 9
Serve with a grind of black pepper and a few sage leaves fried beforehand for garnish.
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