Balsamic Risotto with Prima Black Raisins Crispy Shallots and Sage

Ingredients

• For crispy shallots and sage
• 1 1/2 tablespoon(s) canola oil
• 1 shallot clove, peeled and thinly sliced crosswise (yield ¼ cup sliced)
• 4 sage leaves
• Salt for sprinkling
• For risotto
• 3 ½ cups homemade chicken stock (can substitute low sodium)
• ½ cup water
• 2 tablespoon(s) unsalted butter
• ½ cup finely chopped onion (about ½ small onion)
• 1 anchovy fillet (I used oil packed)
• 1 cup Arborio rice
• 2 tablespoon(s) dry vermouth
• 3 1/2 tablespoon(s) balsamic vinegar (since we're cooking with it, use a good quality one but not your top shelf stuff)
• 1/3 cup Prima black raisins (they are a jumbo variety)
• 3 large sage leaves, cut into a chiffonade then finely chopped (yield scant 1 T)
• 1 generous tablespoon mascarpone

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