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Love ordering risotto at restaurants, but too intimidated to make at home? This easy mushroom risotto recipe with browned sage butter is easy to follow and will give you the creamiest risotto. This mushroom risotto will have you thinking you’re at a fine Italian restaurant.
Mushrooms
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- For this recipe I used a blend of mushrooms: oyster, baby portabello, and shiitake mushrooms. You can use whichever type of mushroom you prefer, if they are large, cut them down into smaller pieces.
- Add the mushrooms to a skillet and sauté in 2 tbsp of olive oil.
- Mushrooms release a lot of water while they cook, then it will evaporate and allow them to firm up. Sauté for about 8 minutes.
- Once they are done, they should have a deeper color and about half the size they started. Remove and set aside in a bowl.
Browned Sage Butter
Browning butter is when the butter melts and the milk solids in butter toast, turning a deep brown and releasing a nutty aroma. Once the butter melts, the foam will subside, add the sage leaves and allow to cook for about 5 minutes or until the butter has browned. Remove from the pan and set aside in a bowl.
Risotto Rice
When making risotto you want to use a short-grain rice, I prefer to use arborio. Due to it’s starchy nature, it absorbs less liquid giving you the perfect consistency for risotto.
- Sauté the shallot and garlic together. Then add the arborio rice and toast it for 2 minutes.
- Next add 1/2 cup white wine and allow the liquid to reduce by half.
- Begin adding 1 ladle of broth at a time, continuously stirring until the liquid is absorbed. Do not add another ladle until the liquid is fully absorbed.
- Continuously stirring allows the risotto rice to evenly cook, keeps it from burning, and gives it a creamy velvety texture. It takes patience and some elbow grease, but totally worth it.
Finishing Risotto
- Repeat ladling in broth and stirring until the risotto is al dente. It’s about 3 1/2-4 cups of broth. You want the risotto to be toothsome, not a pile of mush.
- Once the risotto is done cooking, add in the parmesan cheese, freshly ground black pepper and stir. Taste and adjust kosher salt after incorporating the cheese.
- Add in the sautéd mushrooms
- Add in the browned sage butter
Once you’ve added all the ingredients to the mushroom risotto, stir, taste, and adjust seasoning if necessary.
You can serve the mushroom risotto with extra parmesan over the top. One thing I wish I had was a fresh truffle to shave over the top of this dish *drool*.
I hope you enjoy this deliciously easy mushroom risotto with browned sage butter!
Love mushrooms? Check out these recipes below:
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Mushroom Sage Risotto
Ingredients
- 8 ounces mushroom blend (or mushroom of choice, cleaned and trimmed)
- 2 tablespoons olive oil
- 6 tablespoons butter (divided)
- 6 fresh sage leaves
- 2 tablespoons shallot (minced)
- 3 cloves garlic (minced)
- 1 1/2 cup Arborio rice (or other short-grain rice)
- 1/2 cup dry white wine
- 4 cups broth (warmed in small side pot)
- 1/4 cup fresh grated parmesan cheese (plus more for serving)
- Kosher salt to taste
- Freshly ground black pepper
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Instructions
- In a small sauce pot, warm broth on low
- In a high walled sauté pan, over medium heat, add 2 tbsp olive oil, mushrooms, a pinch of kosher salt/pepper and sauté until lightly browned, about 8 minutes. Mushrooms will release liquid, then they will cook down to half their original size. Remove from skillet and set aside in bowl.
- Add 4 tbsp of butter and once melted, add the fresh sage leaves. Stir and cook for about 5 minutes until butter begins to brown, remove from skillet and set aside.
- Add remaining 2 tbsp of butter and shallots, sauté 2 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Add arborio rice and toast, stirring a few times, for 2 minutes. Next, add 1/2 cup white wine and allow it to deglaze in the skillet and reduce, about 3 minutes.
- Slowly begin adding the broth one ladle at a time, continuously stirring. Do not add another ladle until the liquid has absorbed into the rice. Continue doing this until risotto is al dente and no longer absorbs liquid, about 16-18 minutes. Should be about 3 1/2-4 cups of broth. You do not want it to be watery, risotto should be toothsome.
- Once the risotto is done cooking, add in the parmesan, mushrooms, browned sage butter, and stir to combine. Turn the heat off, remove from heat and add salt & pepper to taste. Serve and garnish with fresh parmesan if desired.
Notes
- I used a combination of oyster, shiitake, and baby portabello mushrooms
- Ensure broth is warmed before adding it to the risotto
- Add 1 ladle at a time, continuously stirring until liquid is absorbed then repeat.
- Risotto should be al dente when done cooking, not mushy.
- Continuously stirring allows the rice to cook evenly, keeps it from burning, and gives the risotto that creamy velvety texture.
I love making risotto in the pressure cooker because then you don’t have to do all the stirring! Do you have a version of this recipe for pressure cookers?
Hi Diane, I’ve never tried making it in a pressure cooker! Great idea though
Absolutely delicious. I made it with lemon chicken scallapini and pan fried zucchini. Oohlala yum!
I’m so glad you enjoyed it Denise! It sounds so good along side your other dishes! Thanks for making it, cheers.
I made the mushroom risotto the other night with grilled ribeye steaks, it was absolutely delicious. Perfect paring with steak.
Hi Deb! I’m so glad you enjoyed the risotto! What a delicious dinner pairing it with that ribeye, I love a good steak dinner.
Do you use salted butter
I use unsalted, but if you use salted you probably won’t have to add additional salt to the dish. Taste prior to adding salt.