with smoked turkey, mushrooms, dried cherries,
An age for sage
Do you have a bottle of sage in your
spice cabinet that gets pulled out once a year
for the annual stuffing of the turkey? If so,
toss it and start fresh—with fresh sage,
of course. Germans use the downy, silver-green
leaves to flavor sausage; the French season
pork with them; and in the Middle East, sage
is used in salads. It adds a wonderful woodsy,
slightly minty flavor that complements a wide
variety of meat and poultry dishes. Buy fresh
sage at your supermarket or health food store—you'll
love the difference. Try it in our risotto and
you'll find that you just might want to grow
some in your garden.
4 ounces crimini or white mushrooms, quartered, then
2 tablespoons DHC
Núñez de Prado Extra Virgin Olive Oil,
4 cups chicken broth (reduced salt preferred)
1 small onion, finely chopped
1 cup Arborio (short grain) rice
1/2 cup dry white wine
1/2 cup dried cherries, quartered
8 ounces of smoked turkey, cut across grain lengthwise
into long, 1-inch-wide strips, then torn into bite-sized
1/2 tablespoon shredded fresh sage
1/2 cup grated aged Asiago cheese (Parmesan or Romano
can be substituted)
Salt and freshly ground pepper to taste
2 tablespoons sliced chives (1/2-inch lengths)
Curls of cheese for garnish (optional)
1. In a medium saucepan, sauté mushrooms
in one tablespoon oil over medium heat, stirring
constantly, until lightly browned, about three
minutes; mushrooms will absorb oil, but keep
cooking in dry pan, stirring constantly. Remove
mushrooms from saucepan; reserve. (Keep saucepan,
unwashed, to cook risotto in.)
2.In a small saucepan, bring broth to a simmer;
reduce heat to lowest setting to maintain temperature.
3. In the same pan used for the mushrooms,
add the remaining tablespoon of olive oil and
sauté onion over medium heat until soft,
about three minutes.
4. Stir in rice until well coated with oil.
Cook rice another minute or two, stirring constantly,
until it is opaque.
5. Deglaze with white wine, stirring constantly.
(Deglazing is simply when liquid is added to
loosen and dissolve brown bits and pan drippings
formed at the bottom of the pan during cooking;
it pulls all the flavor into the food.)
6. Stir in 1/2 cup hot broth and cook over
medium heat, stirring constantly, until broth
has been absorbed and mixture thickens. Risotto
should cook at a lively simmer; adjust heat
7. Repeat step 6, using 1/2 cup hot broth at
a time, making sure rice absorbs liquid before
8. After adding two cups of broth, stir in
turkey, cherries, and sage.
9. Continue adding broth. When rice is just
tender, stir in reserved mushrooms and cheese.
The risotto should be very creamy, not soupy
10. Taste, then stir in salt and pepper as
desired. Stir in chives. Garnish with cheese
curls, if desired. Serve immediately.
|To shred sage, simply pile up several
leaves, then roll them lengthwise into
a cylinder. Carefully cut thin slices
|Cutting dried fruit with a knife can
be a challenge, but using cooking shears
gets the job done in a few quick snips.