BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
We’ve use sage cream with butternut squash risotto with Lobster mushroom and late harvest corn risotto.
2 cups heavy cream
- 2 Tablespoons chopped sage
Place sage and cream in wide sauce pan. Bring to simmer and reduce to 1 cup. Strain and serve along side risotto.