Ingredients
4 cups chicken stock, for the risotto
1.5 cups arborio rice
1 cup dried cranberry diced fine
1 cup toasted Pine Nut
1 medium vidalia onion, cut rough
2 cloves garlic
1/2 cup fresh sage diced rough
2 ounces butter
1 cup dry white wine (pinot Grigio)
1 cup parmesan
Preparation
bring stock to a boil
add onion and garlic to a risotto pan, and sweat. Add Rice and coat, and toast lightly. Bring .5 cup of stock to pot, and make sure it gets well absorbed, before adding more stock. Continue process for 20 minutes until all the stock is consumed
Add the pine nuts, sage, and cranberries until warm.
add butter off heat to make rice even creamier, fold in cheese
Serve with a drizzle of excellent olive oil, and a sprig of sage
