Instructions
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Sweat the diced onion in the Jordan Estate Extra Virgin Olive Oil until translucent and tender, but not browned. (Chef recommends dicing the onion to match the size of the rice grains for a cohesive texture.)
Once softened, stir in the rice, toasting it gently in the oil until each grain appears translucent around the edges.
Add the Jordan Chardonnay and salt, and then reduce heat by 90 percent.
Stir the rice continuously with a wooden spoon, gradually adding the stock in small amounts. Allow each addition to fully absorb before adding more.
When the risotto reaches a texture just shy of al dente, add small, irregular pieces of sausage. Cook until the sausage is fully cooked, then stir in caramelized onions and apples.
Cook until the sausage is cooked through. Add caramelized onion and apples.
Finish with butter and cheese, stirring until creamy. If the risotto feels too thick, incorporate a little more stock.
Adjust the seasoning to taste and garnish with crispy fried sage for a final touch.