Delicious risotto made with a white wine broth, infused with sage butter, topped with sautéd oyster mushrooms and fresh parmesan cheese.
- 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
Keywords: risotto, mushrooms, sage, italian, mushroom risotto