Dish

Riso e salvia

Sage and Rice

Riso e salvia is a dish that requires some skill and patience to prepare, but the end result is well worth the effort. The risotto should be made with Arborio rice, chicken broth, white wine, and Parmesan cheese, and should be cooked slowly and stirred constantly to achieve a creamy texture. Fresh sage leaves are added to the risotto towards the end of the cooking process, giving it a fragrant and earthy flavor. Riso e salvia is a high-protein, low-fat dish that is rich in essential nutrients.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Riso e salvia is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in the Lombardy region of northern Italy, where fresh sage is abundant. Today, it is a popular dish throughout Italy and is often served in family-style restaurants and trattorias.

Dietary considerations

Riso e salvia is a gluten-free dish that is suitable for most diets. However, it is not recommended for people with dairy allergies or those who are pregnant or nursing.

Variations

There are many variations of risotto, including mushroom, asparagus, and seafood. Some chefs also add ingredients such as truffle oil, saffron, or pancetta to create unique and flavorful combinations.

Presentation and garnishing

Riso e salvia is typically presented on a large plate, with the risotto arranged in a mound. It can be garnished with additional fresh sage leaves or grated Parmesan cheese for a pop of flavor and texture.

Tips & Tricks

To ensure the best flavor and texture, it is important to use fresh, high-quality Arborio rice and Parmesan cheese. The risotto should be cooked slowly and stirred constantly to achieve a creamy texture. When adding the fresh sage leaves, it is important to chop them finely and to add them towards the end of the cooking process to preserve their flavor.