RECIPES

Sage & Brown Butter Risotto w/Porcini Mushrooms

2 cups heavy cream
8 medium sized sage leaves
½ ounce dried porcini mushrooms
1 cup boiling water
3 tablespoons butter
2 cups arborio rice
½ cup diced onions
6 cups chicken stock
½ cup heavy cream
Salt and pepper to taste

Sage Butter
In a food processor or blender, blend cream & sage until mixture is solid. Transfer the butter onto wax paper. Roll butter into a 2 inch wide log & refrigerate until firm, about 1 hour.

Risotto
Soak mushrooms in water until tender. Strain mushrooms & reserve liquid. In a large sauce pan over medium heat, simmer chicken stock & mushroom liquid. In a large sauce pan over medium heat, simmer plain butter until just browning. Add risotto & onions and sauté for 3 minutes, stirring constantly. Add ½ cup of stock & stir until the stock is absorbed. Repeat until rice is tender. Add ½ of the sage butter in chunks along with the heavy cream & mushrooms & remove from heat. Add salt & pepper to taste. Cut remaining butter into ¼ inch rounds. Divide risotto among 8 plates, top with butter rounds & serve.

Serves 8.