Cabernet & Brown Sugar Risotto Recipe

Cooking Instructions

1. 1

   Prepare the broth

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

2. 2

   Sauté vegetables

   In a large skillet, heat olive oil over medium heat. Add the diced butternut squash and parsnips, cooking until tender, about 5-7 minutes.

3. 3

   Add rice

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.

4. 4

   Deglaze with wine

   Pour in the Cabernet Sauvignon and stir until it is mostly absorbed by the rice.

5. 5

   Add broth gradually

   Add one ladle of warm vegetable broth to the rice, stirring continuously until absorbed. Repeat this process, adding broth one ladle at a time, until the rice is creamy and al dente, about 20-25 minutes.

6. 6

   Add flavorings

   Once the risotto is cooked, stir in the brown sugar, vanilla bean seeds, and season with black pepper.

7. 7

   Fry sage leaves

   In a small skillet, heat chili oil over medium heat. Fry the fresh sage leaves until crispy, about 1-2 minutes. Remove and drain on paper towels.

8. 8

   Serve

   Spoon the risotto onto plates, garnish with fried sage, and sprinkle with smoked Maldon salt before serving.