Mushroom Sage Risotto
User Reviews
4.7
63 reviews
Excellent
Mushroom Sage Risotto
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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.
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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.
Equipments used:
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.
Nutrition Information
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Calories
570kcal
(29%)
Carbohydrates
69g
(23%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
1193mg
(50%)
Potassium
293mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1080IU
(22%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 1193mg | 50% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
63 reviews
Excellent
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