by Joe LaVilla
1. Heat the oil in a heavy bottomed saucepan over medium heat. When just smoking hot, add the onion and garlic. Sauté until just soft, about 5 minutes.
2. Add the rice and sauté with the onions and garlic until the rice begins to take on a golden or toasty color.
3. Deglaze the pan with the red wine. Allow the wine to reduce until just dry, stirring frequently.
4. Add 1 cup of the chicken stock and allow to simmer (reduce the heat if necessary). Stir frequently and add another cup of stock when the first one is absorbed. Repeat until all the stock is used.
5. After the last addition of stock, be careful not to allow the liquid to absorb completely. As the rice starts to thicken, taste to see it is just al dente and adjust the seasoning. Add the cheese and butter, stirring constantly.
6. When the rice is "bound", remove from heat and fold in the sage. Place on a serving platter.
This is excellent with roasted game hens, roast pork, duck and even beef.
About the author:
Joe LaVilla originally hails from Rochester, in Western New York State. While obtaining his Ph.D. in organic chemistry from the University of Rochester, he decided to pursue his culinary calling. A graduate of the Culinary Institute of America, Joe has worked in Manhattan, Washington, D.C. and at Spago in Las Vegas before settling in Phoenix.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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Modified August 2007
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