Risotto with Onions and Sage
Recipe type: Sides
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Adapted from Marcella Cucina, by Marcella Hazan.
  • 1-1/2 cups very thinly sliced onion, about 1-1/2 medium onions
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 5 cups (1.2 liters) vegetable stock (with mushrooms) or homemade meat broth (not stock) or 1/2 cup canned beef broth diluted with 4-1/2 cups water
  • 1-1/2 cups (248 g) arborio rice or other imported Italian rice
  • 2 tablespoons butter
  • 16 to 20 fresh sage leaves, cut into strips (I don't think the flavor is strong, but if you prefer you could cut back to about 10 leaves and get just a hint of sage.)
  • 3/4 cup fresh grated Parmigiano-Reggiano cheese
  • fresh ground black pepper, to taste
  1. Put the sliced onions, olive oil, butter, and a pinch of salt into the pot. Turn the heat to medium and cook the onion, stirring occasionally, until it's very soft. The onions should be completely wilted and a tawny gold color.
  2. When the onions are just about done, warm the broth in a sauce pan or in the microwave. Keep it at a simmer or reheat in the microwave as necessary while cooking the risotto. Temperature is important for cooking properly.
  3. Increase the heat on the onions to medium-high and stir in the rice. Turn it thoroughly, making sure every grain comes in contact with the onions. You want the rice to take on that color and shine.
  4. Add 1 cup of the warm broth and stir well, scraping down the sides and bottom of the pot as you go. You don't want any grains to stick. When the liquid is gone, add more, about 1/2 cup at a time. Stir and repeat until the liquid is used up and the rice is tender but still ad dente. The process takes about 25 minutes.
  5. MANTECARE: Remove the pot from the heat. Stir in the butter, Parmigiano-Reggiano, and sage strips. Add a bit of salt and pepper to taste. Serve immediately.
More Information

large pot with heavy bottom

Make Ahead Tip

You can cook the onions ahead of time and warm them before continuing with the remaining steps.
Recipe by Andrea Meyers at https://andreasrecipes.com/risotto-with-onions-and-sage/