Author Topic: Sage and Black pepper Risotto  (Read 14335 times)

Offline achookwoman

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Sage and Black pepper Risotto
« on: April 29, 2012, 09:11:24 am »
This recipe has been adapted, from a recipe in the latest Gourmet Traveller magazine,  for the TMX.

Sage and Black Pepper Risotto - makes 6 large serves
I am not one for risotto,  but have to admit that this is very nice and will be making it again.

2 Tablespoon fulls of fresh sage leaves,(about  18 medium sized)
1/2 onion
2 teaspoons of oil,  40 g butter  + 40 g butter
350g Risotto rice
50 mls of white wine
2 teaspoons of coarsely ground black pepper
1 litre of chicken stock
50g finely grated Parmesan cheese.

Grind Black pepper in TMX,  set aside.
Grate Parmesan cheese ,  set aside.
Drop onion on to spinning blades, speed 5 / 5 seconds.
Add 40g butter and 2 teaspoons of oil and cook on 100/5 mins./speed 1.
Add rice and stir 100/ reverse/speed 1/ 1 min.
Add wine, reverse/speed 1 /1 min.
PLACE IN BUTTERFLY
Add chicken stock and 2 teaspoons off black pepper.
Cook, 16/17 mins/100/reverse /soft speed/
During the last 30 seconds,  add Parmesan Cheese and butter that the sage leaves have been crisped in.

Sage leaves crisped in butter

Place 40g butter in a small pan on stove, and heat until just turning brown.  Add fresh sage leaves and cook quickly until crisp.  ( about 1 min)
Set aside separately. Butter is added during last 30 seconds of cooking and served with the crisp sage leaves on top.

This dish reheats well in the Microwave, with a little extra stock added.

members' comments

Hally - Very easy & quick. Found the consistency perfect. Love it.
I used 1 tsp of pepper & found that was enough for me.
I tried it 2 ways
1st bowl as is with sage on top
2nd bowl as above with truffle oil drizzled on top
Both yumm. I also think this would be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later. Thank you chookie.
You could always stuff mushrooms with the left over risotto.


maddy - I really enjoyed this chookie. Sage is my favourite herb, so I cooked and crumbled through extra sage, used a strong Parmesan and added only 1 teaspoon of the pepper....that was just the right amount for us. It would be lovely as arancini.

JD - Chookie, for so few ingredients this tastes amazing.  I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls.  1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe.  I could have experimented with more but left well enough alone.

nimpex - I tried this recipe to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me.  And the fried sage on top is just the BEST.
« Last Edit: August 29, 2014, 08:03:29 am by judydawn »

Offline cookie1

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Re: Sage and Black pepper Risotto
« Reply #1 on: April 30, 2012, 09:10:16 am »
This does sound simple and nice. My sage is growing happily. I may just forget that DH mentioned he is not fond of risotto.
May all dairy items in your fridge be of questionable vintage.

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Offline dede

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Re: Sage and Black pepper Risotto
« Reply #2 on: April 30, 2012, 09:12:11 am »
Lol, that's the way cookie. And anyway who does the cooking? ;D
Mandi, Mum of 5, Live in Tasmania. Work from home picture framing.

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #3 on: April 30, 2012, 12:38:36 pm »
I like recipes that you don't have to shop for any ingredients, great when you have forgotten to thaw meat.  Thanks Chookie.  Will I like 2 teaspoons of black pepper though??  Is it very hot or peppery, stupid question as it is called a pepper risotto but what say I only add 1 tsp to start with and beef it up with more if I think I can handle it  :-)) :-)) ;D
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #4 on: April 30, 2012, 11:06:20 pm »
Judy,  this is exactly what I did.   I start with 1 teaspoon full and found that I could cope with the second .  We don't like things too spicy and this was just right.  DH and DD both liked it.  It is such an easy recipe.  If you like a 'wet' risotto add more liquid. It makes 6 large serves.

Offline maddy

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Re: Sage and Black pepper Risotto
« Reply #5 on: May 01, 2012, 12:21:52 pm »
Thanks chookie....looking forward to making this one  :-*
.........EAT CAKE!

Offline deedub

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Re: Sage and Black pepper Risotto
« Reply #6 on: May 01, 2012, 01:09:23 pm »
I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?
Melbourne, inner north

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #7 on: May 01, 2012, 01:25:11 pm »
I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?
Yes, dee dub, I would cut down the pepper for the kids.  Could do what Judy and I did.  Add 1 teaspoon to mix,  serve kids and then add a bit more pepper.  Yum as arancini.  Haden't thought of this as there was none left over.

Offline Halex

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Re: Sage and Black pepper Risotto
« Reply #8 on: May 02, 2012, 12:06:47 am »
Chookie, what a great recipe to have on hand. Have sage in the garden & the rest of the ingredients are standard items in our house.

Thank you, might make sone for lunch then use the rest for arancini balls.

H :)
Mum to Crown Prince......

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #9 on: May 02, 2012, 01:28:28 am »
Halex,  I made up a lot of the blAck pepper as it is so handy to add to lots of dishes.   Hope you like it.

Offline Halex

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Re: Sage and Black pepper Risotto
« Reply #10 on: May 02, 2012, 02:59:20 am »
Just made this.  Being a risotto freak, I  Couldnt wait for lunch ;D,LOL

Very easy & quick. Found the consistency perfect.

I did  however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL

I ground up a batch of black pepper, great idea Chookie :)

I used  1 tsp f pepper & found that was enough for me.

Love it, I tried it 2 ways, tiny bowl of each as not hungry but just had to try.

1st bowl as is with sage n top
2nd bowl as above with truffle oil drizzled on top

Both yumm. i also think this woukd be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later.

Thank you chookie :)

H :)

So good now thinking might have some as a side dish with dinner
« Last Edit: May 02, 2012, 03:18:28 am by Halex »
Mum to Crown Prince......

Offline judydawn

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Re: Sage and Black pepper Risotto
« Reply #11 on: May 02, 2012, 03:06:28 am »
I did  however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL

We are rather spoilt in this regard Halex.  I love the idea of grinding some peppercorns in the TMX as I just bought myself a new grinder and it is terrible.  It wasn't cheap either so I am very disappointed that the grindings are far too coarse and even with adjustments made on the bottom of the grinder, it doesn't seem to improve either.

Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Sage and Black pepper Risotto
« Reply #12 on: May 02, 2012, 07:03:54 am »
Halex,  glad you like it.  so easy.

Offline Halex

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Re: Sage and Black pepper Risotto
« Reply #13 on: May 02, 2012, 10:59:04 am »
Sure do, just about to loosen it up with a little stock to re-heat it.

H :)
Mum to Crown Prince......

Offline maddy

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Re: Sage and Black pepper Risotto
« Reply #14 on: May 03, 2012, 04:51:13 pm »
I really enjoyed this chookie  :-*



sage is my favourite herb, so it I cooked and crumbled through extra sage, used a strong Parmesan, and added only 1 teaspoon of the pepper....that was just the right amount for us.
It would be lovely as arancini.
.........EAT CAKE!