15 Mins
45 Mins
4
Main
Vegetarian*
A Classic Italian Sage Risotto Dish
A risotto built around sage, lime, and La Botanique Sacrée’s SALVIUM. The herbal butter emulsion carries sage, rosemary, thyme, bay, and juniper from the blend, while lime brings a bright finish. Classic technique meets modern apothecary.
Ingredients
320 g carnaroli rice
1.5 L light vegetable stock, kept hot
250 g unsalted butter, cubed
10–12 fresh sage leaves, plus extra for garnish
1 small garlic clove, peeled
1 lime, zest finely minced and juice reserved
60–70 g Grana Padano or vegetarian hard cheese, finely grated, divided
2 tsp SALVIUM, plus a pinch to finish
Freshly ground black pepper
Sea salt, to taste
Directions
Make the butter base
In a light-colored pan over low heat, melt butter with sage and garlic until gently foaming and fragrant. Remove the garlic. Stir in about 25 g grated cheese until smooth, then cool slightly. Fold in SALVIUM off heat to preserve herb aroma. Reserve chilled.
Prep the lime
Peel the lime to avoid the white pith, mince the zest very finely, and reserve separately from the juice.
Start the rice
Warm olive oil in a wide saucepan. Add rice and toast gently 2–3 minutes. Begin ladling in hot stock, stirring and adding more as absorbed, until grains are just al dente and suspended in a creamy emulsion, about 15–20 minutes. Keep stock hot throughout.
Butter it up
Off heat, beat in the chilled sage butter and half of the remaining cheese until glossy. Season cautiously with pepper and salt, noting SALVIUM contains salt. Rest 1 minute.
Finish and Serve
Fold in lime zest, then adjust with a squeeze of lime juice to taste. Plate immediately. Top with the last cheese, a small pinch of SALVIUM, and crisped sage leaves.
Nutrition & Chef Notes
SALVIUM is salt-bearing. Season in small increments after buttering to avoid oversalting.
Lime zest in fine brunoise distributes citrus without bitterness; add juice at the end to preserve clarity.
Carnaroli holds structure and gives a creamy suspension when stirred with hot stock and finished off heat with butter and cheese.
*Vegetarian note: use a rennet-free hard cheese for a fully vegetarian plate.
Why It Works
The sage butter emulsion saturates the rice with nutty fat and deep herbal aroma. SALVIUM layers classic poultry-herb notes into an Italian framework without heaviness. Lime cuts through the butter and cheese, sharpening the finish while the starch from carnaroli binds everything into a silky texture. A classic Sage Risotto.
