I tend to daydream in risotto. Not only is it the ultimate one pot meal (or elegant starter), it is also a blank canvas - whatever you add to it becomes an integral part of the whole -with each stir, the ingredients melt into the very essence of the dish. Well, that and my husband is also allergic to gluten and who wants to daydream, much less eat alone? <br /> <br />I started thinking about a risotto made with vinegar instead of wine for depth of flavor. I chose balsamic because I thought it would mellow enough as it cooked (over low heat- barely a bubble) and I would be able to enhance and contrast its natural sweet and tart flavors. I usually add vegetables to my risotto but this time thought grapes might pair nicely; one trip to the market reminded me that grapes are not quite ready yet, which led me to the bulk bins. There I found beautiful grape sized prima black raisins and decided to try them. I am not a huge raisin fan but thought that their large size would provide a meaty bite and the cooking process would also plump them up. Wanting to keep the flavor profile relatively simple, I decided to pair onions with the raisins and although I had never made them before, thought to try crispy shallots mostly for texture. I may add crispy shallots to everything I eat from now on! They are ridiculously easy to make and add an addictive texture and rich oniony flavor. To contrast all of the dark flavors, I knew I wanted something green and herby. Inspired by an intoxicating whiff of a client's beautiful sage plant earlier this week, my mind was set on using sage, even though I do not often reach for it. I was pleasantly surprised with a taste of my first batch ~ everything was playing well together ~ the raisins a welcome sweetness, sage an earthy green element, and the balsamic, mellowed, but maybe still a touch too acidic. A few edits, including a good umami suggestion from hardlikearmour (thank you Sara!) and a healthy dose of mascarpone, tied everything together for a delicious, though maybe unusual flavor combination. I cannot wait to make it again.

Oct. 1, 2021, 11:48 a.m.

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