1lb Oyster mushrooms (or mushroom of choice), cleaned and trimmed
2 tbsp Olive oil
4 tbsp + 2 tbsp Butter, divided
6 fresh sage leaves
2 tbsp white onion or shallot, chopped
3 garlic cloves, 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
Salt & Pepper to taste
Garnish: Fresh grated parmesan cheese
In a small sauce pot, warm broth on low
In a sauté pan, over medium heat add 2 tbsp olive oil, mushrooms, a little salt/pepper and sauté until lightly browned, about 8 minutes, remove and set aside.
Add 4 tbsp of butter and fresh sage leaves. Stir and cook for about 3-4 minutes until butter begins to brown, remove from heat and set aside. Add remaining 2 tbsp of butter and onions, sauté 3-4 min until they begin to soften. Add garlic and cook 1 minute until fragrant. Add arborio rice and toast, stirring a few times, for 1 minute. Add white wine and allow it to deglaze in the skillet, 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.
Once the risotto is done cooking, turn the heat off, add the brown butter sage, mushrooms, and stir together. Remove from heat and add salt & pepper to taste. Garnish with fresh parmesan.
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.
Serving size is 2 for an entree and 4 servings as a side dish