risotto integrale al pomodoro e salvia / whole-grain risotto with tomato and sage

whole-grain Carnaroli rice

Among the things (not all of them edible) that I brought back from Italy, there is a package of riso Carnaroli integrale (whole-grain Carnaroli rice) purchased at the farmers' market in Milan. The rice is grown in a farm (azienda agricola) not far from the city. The label describes the product as non trattato, which I interpret as meaning that no chemicals were used in growing it. The farm can be visited, and this is something I would like to do the next time I am in the area. 

pineapple sage

In the meantime, I used the riso integrale to make risotto. My plan was to use some pomodorini ciliegia (cherry tomatoes) and some of the salvia (sage) from my herb garden to season the risotto. I grow several kinds of sage and the one I used this time is the pineapple one, whose smell I love. When I got back home, some of the branches displayed pretty red flowers, which make hummingbirds very happy.

Print-friendly version of briciole's recipe for Whole-grain risotto with tomato and sage

• 2 1/2 cups / 600 ml vegetable broth, possibly homemade
• 1/2 tablespoon olive oil
• 1/4 cup / 4 tablespoons minced onion
• 5-6 leaves of pineapple sage, slivered (see Note below)
• 4 oz. / 113 g cherry tomatoes, halved or quartered (depending on their size)
• 1 cup / 200 g whole-grain Carnaroli rice
• 2 tablespoons / 30 ml white wine, not cold
• 1/2 cup / 120 ml water
• 1/4 cup of myzithra or ricotta salata, grated
• Sea salt, to taste

Note: The quantity of sage depends not only on your taste, but also on the intensity of flavor of the kind you use and on the size of its leaves. The leaves of my pineapple sage are fairly large.

Soak the rice for 5-6 hours.

Bring vegetable broth to a simmer in a small saucepan and maintain it at that temperature.

In the meantime, in a larger pan, warm up the olive oil, then add the onion and sage. Cook on low until the onion is translucent, then add the cherry tomatoes.

After 3-4 minutes, add the rice, drained, and cook for 1-2 minutes.

Add the white wine and stir. Let the wine evaporate, while stirring the rice, then start adding the simmering broth, a ladleful at a time, and letting the rice absorb it.

Keep the risotto at a nice simmer and stir it at regular intervals. Make sure it never gets dry.

When you pour the last ladleful of broth, bring to simmer the water and add it as needed until the rice is cooked (35 minutes in my case, consistent with the information on the label, which says 30-35 minutes). The texture will be different from risotto made with regular Carnaroli rice, a bit chewy, instead of creamy: take that into account when tasting it.

Remove the pan from the heat, add the cheese of choice, adjust the salt, stir, then let the risotto rest, covered, for a few minutes while you gather the guests around the table.

ready for the table

Serve and enjoy!

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This is my submission for the (drumroll, please) third anniversary of Weekend Herb Blogging. My heartfelt congratulations to the creator of this popular blogging event, Kalyn of Kalyn's Kitchen. And many thanks as well, for being such an exceptional organizer. Here is the roundup of WHB #156.

After three years at the helm, Kalyn is passing the baton to Haalo of Cook (almost) Anything at Least Once. Here is the introductory post from Haalo, where she explains what happens next.

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Click on the button to hear me pronounce the Italian words mentioned in the post: 

risotto integrale al pomodoro e salvia

or launch the risotto integrale al pomodoro e salvia audio file [mp3].

Comments

[Kalyn]

It sounds like a wonderful recipe (and I am very proud that I knew enough Italian to know what it was from the title too!) I recently made barley risotto, and I like your idea of switching to water when the stock is all used, as mine was a bit salty. Isn't sage such a wonderful herb. Looking forward to seeing you next summer when I'm definitely going to visit Christine!

[Lori Lynn @ Taste With The Eyes]

Hi Simona - I have been doing some landscaping. My gardener planted an average looking tree that I was not too excited about. But I got a surprise last week when bottle brush flowers opened. I think I'll be seeing some more hummingbirds now too. YAY. I need to trust him, he always exceeds my expectations.

Your risotto sounds lovely.

[Bellini Valli]

We live in a semi- dessert climate and have wild sage growing at every turn.

[Lynn]

Last year, I came across carnaroli rice at Costco of all places. I acted like a hoarder and bought as much as I could afford at the time. I have never used sage in my risotto, but, after reading your recipe, I am going to try it. Most of my herbs were killed by Jack Frost, but, I still have lovely sage. It doesn't die here until it gets really cold. Below zero. Thanks for the idea of using sage. Great!

[Simona]

Barley risotto is indeed good, Kalyn And yes, I love sage. A visit for next summer would be wonderful: I am looking forward to it.

I love watching the hummingbirds from my desk: they remind me of the amazing beauties of nature that can be found in little things. Thanks, Lori Lynn.

Hi Valli. Indeed, sage likes dry climates.

That is an interesting piece of information, Lynn, about finding
Carnaroli rice at CostCo. I'll check there when I am through what I got in Berkeley (the regular Carnaroli). My sage plants survived some days of frost last winter. We'll see what happens this year.

[Lisa]

I've never seen whole-grain Italian rice, I don't think. The risotto looks wonderful and I would love to taste it. And I'm also a devotee of pineapple sage! I love everything about it: the aroma when you brush past it in the garden, the pretty flowers, the soft and fuzzy stalks and leaves.

[Lucy]

So lovely, Simona. You did bring some gorgeous treasures back, didn't you?

The red flowers of pineapple sage always make my heart sing. Such vibrancy!

Am going to track down the riso integrale.

[Susan from Food Blogga]

Whole grain risotto from Italy? Now, that I would love to try, Simona.

[Simona]

It is unusual in Italy too, Lisa. I am glad to readh we share a passion for pineapple sage.

Indeed, I did bring back so treasures, Lucy. This was one and there will be a couple more.

Susan, you make me think that maybe I should start an import business of special Italian food items.

[maryann]

Pineapple sage sounds lovely :)

[blorenzutta]

Ciao Bella Simona.
'Risotto' always reminds me of one of the most delicious meals Mum made - Rabbit Risotto with Rosemary.. Yummie.. The Rabbit melted in my mouth like butter.. add the sauce with Rosemary flavour.. What great memories.. Do people eat still eat Rabbit? Ciao. Bruno

[Simona]

It is lovely, Maryann. Right now, for example, it's wet with rain and sparkling in the sun.

Ciao Bruno. In Italy they certainly do eat rabbit. Here in California it is not as common, but you can find it. My friend Marta cooked it recently and she wrote about it here:
http://italianintheus.blogspot.com/2008/11/cena-piemontese.html
Unfortunately I missed the dinner.

[salvia]

Salvia is such a beatiful plant.

[Simona Carini]

Indeed, it is. Unfortunately, freezing temperatures have affected my sage plants and I am afraid I will have to remove and replant most of them.

[Lori Ross]

I just received some carnaroli integrale from Italy and it has taken me 50 minutes so far to cook and it is still hard in the middle...any thoughts?

[Simona Carini]

Dear Lori, thank you for stopping by and for your question. Does the package say anything pertaining the cooking time? Did you boil it or cook it risotto style?