I love sage. I'm pretty sure I've mentioned that before!!! And I'm willing to bet that I put more sage in dishes than most people could stand...
So take any sage amounts that I give you with a grain of Kosher salt!
When I really want to make myself, or anyone, feel taken care of... pampered... loved... I have a "go to" that seems extravagant, but really isn't: risotto with fresh sage and prosciutto.
I know we've worked on Risotto Basics before, so I won't bore you with a recitation. What I will say is...
Finely chop some shallots (you can use onions, but since we're pampering someone...) and then very finely mince a bunch of sage (since it'll be there and ready, you can add more to your taste as you go along).
Either chop or chiffonade about one-quarter of a pound of prosciutto (see... not THAT extravagant!). When the risotto is about two-thirds done, start adding pinches of the sage. And taste, taste, taste... you'll know if you want to add more.
When it's done to your personal desired texture, turn off the heat, add the Parm, and JUST as you're about to pour it into warmed bowls... Add the prosciutto... not to cook, just to warm. Top with a sprinkle of Parm... and if you saved a leaf or two of sage... garnish. If not... just dive in.
