Balsamic Risotto With Prima Black Raisins, Crispy Shallots And Sage

• For crispy shallots and sage
• 1 1/2 tablespoon(s) canola oil
• 1 shallot clove, peeled and thinly sliced crosswise (yield 1/4 cup sliced)
• 4 sage leaves
• Salt for sprinkling
• For risotto
• 3 1/2 cups homemade chicken stock (can substitute low sodium)
• 1/2 cup water
• 2 tablespoon(s) unsalted butter
• 1/2 cup finely chopped onion (about 1/2 small onion)
• 1 anchovy fillet (I used oil packed)
• 1 cup Arborio rice
• 2 tablespoon(s) dry vermouth
• 3 1/2 tablespoon(s) balsamic vinegar (since we're cooking with it, use a good quality one but not your top shelf stuff)
• 1/3 cup Prima black raisins (they are a jumbo variety)
• 3 large sage leaves, cut into a chiffonade then finely chopped (yield scant 1 T)
• 1 generous tablespoon mascarpone

1. Heat oil over medium high in a small skillet; when hot, add shallots and sage leaves and cook, stirring constantly until shallots are golden brown, about 5-7 minutes. Keep an eye on them because they go from golden brown to dark brown burnt very quickly.
2. Remove them in batches to a paper towel lined plate as soon as they are ready. Remove sage leaves when they are crisp and a few shades darker. Sprinkle shallots and sage with salt. They will crisp up as they cool.
3. In a small saucepan, combine chicken stock and water and heat up over medium. Once stock begins to steam, cover pan and lower heat to keep stock warm.
4. Heat butter in a Dutch oven or similar pan over medium heat; once butter melts, add onions, anchovy, and cook, breaking up anchovy with your spoon. Cook and stir until mixture is fragrant (to me it smelled like mushrooms) about 2 minutes. Turn stove down a notch. Add rice and stir to coat, about a minute, until opaque. Add vermouth and cook, stirring, until most has evaporated. Add balsamic and then raisins and cook, stirring, about a minute.
5. Ladle about 1/2 - 3/4 cup of the warmed stock into rice mixture, constantly stirring, until almost all the liquid is absorbed by the rice. Continue adding remaining broth, one ladleful at a time, allowing rice to absorb liquid each time before adding more. Rice mixture should be b-a-r-e-l-y simmering throughout additions. After 25 minutes, taste the rice. You want the finished rice to be slightly firm, with a bite (not mushy), but creamy. If the rice is tender, remove from heat. If rice needs a minute more, by all means, cook it a minute more, adding a bit more liquid if necessary.
6. Off heat, stir in chopped sage and mascarpone. Risotto should come together and be very creamy. Serve immediately into wide shallow bowls and top with reserved crispy shallots and a reserved crispy sage leaf. Enjoy!

shallots, canola oil, shallot, sage, salt, chicken, water, butter, onion, anchovy fillet, arborio rice, balsamic vinegar, black raisins, sage, generous

Taken from food52.com/recipes/21781-balsamic-risotto-with-prima-black-raisins-crispy-shallots-and-sage (may not work)