Name: Classic Mushroom Sage Risotto Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz mixed mushrooms (shiitake and cremini); Kosher salt, to taste; 2 tbsp olive oil; Freshly ground black pepper, to taste; 6 fresh sage leaves; 4 tbsp unsalted butter (Kerrygold recommended); 3 cloves garlic, freshly minced; 1 1/2 cups arborio rice; 2 tbsp butter; 4 cups warmed vegetable or chicken broth; 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc); 2 tbsp finely chopped shallot; 1/4 cup grated parmesan cheese (plus more for serving)

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Introduction

Classic Mushroom Sage Risotto is a creamy, comforting dish bursting with earthy mushroom flavor and aromatic sage. Perfect for cozy dinners, this recipe walks you through making a rich, perfectly textured risotto that’s both elegant and satisfying.

A close-up view of creamy mushroom risotto served in a white bowl, featuring soft, plump rice grains cooked to a smooth, glossy texture. Scattered evenly on top are sliced brown mushrooms with a slightly seared, tender look, showing light browning on the edges. Fresh green sage leaves add a touch of color contrast, nestled among the rice and mushrooms. The overall dish appears rich and velvety, with specks of black pepper visible throughout. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz mixed mushrooms (shiitake and cremini work well)
Kosher salt, to taste
2 tbsp olive oil
Freshly ground black pepper, to taste
6 fresh sage leaves
4 tbsp butter (preferably unsalted)
3 cloves garlic, freshly minced
1 1/2 cups Arborio rice
2 tbsp butter
4 cups warmed vegetable or chicken broth
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
2 tbsp finely chopped shallot
1/4 cup grated parmesan cheese (plus more for serving)

Instructions

Step 1: Warm the broth in a small saucepan over low heat. Keep it at a gentle simmer throughout the cooking process to help the rice cook evenly.
Step 2: In a high-walled sauté pan, heat 2 tablespoons of olive oil over medium heat. Add cleaned and trimmed mushrooms, season with kosher salt and pepper, and sauté for about 8 minutes until browned and reduced in size. Remove mushrooms and set aside.
Step 3: In the same skillet, melt 4 tablespoons of butter over medium heat. Add the sage leaves and cook for about 5 minutes until the butter browns and smells nutty. Remove the sage butter and leaves and set aside.
Step 4: Return the skillet to medium heat and add 2 tablespoons of butter. Once melted, sauté the shallots for about 2 minutes until softened. Add the minced garlic and cook for 1 more minute. Stir in the Arborio rice and toast for 2 minutes. Pour in the white wine, scraping up any browned bits, and cook until the wine reduces by half, about 3 minutes.
Step 5: Begin adding the warm broth one ladle at a time, stirring continuously. Allow each addition to be almost fully absorbed before adding more. Continue for 16–18 minutes until the risotto is creamy and al dente. Use about 3 1/2 to 4 cups of broth, adding more if the risotto thickens too quickly.
Step 6: Turn off the heat and stir in the grated parmesan cheese, sautéed mushrooms, and browned sage butter with sage leaves. Season to taste with kosher salt and freshly ground black pepper. Serve immediately, garnished with extra parmesan if desired.

Tips & Variations

For a vegan version, substitute butter with olive oil and use nutritional yeast instead of parmesan cheese.
Use a mix of wild mushrooms for a deeper, earthier flavor boost.
Stir gently and patiently when adding broth to ensure the perfect creamy texture without mushy rice.
Fresh sage is key for maximum aroma; dry sage won’t provide the same flavor impact.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm gently over low heat, stirring often to restore its creamy texture.

How to Serve

A close-up view of creamy mushroom risotto with soft, pale beige rice grains cooked to a tender texture. Scattered on top are slices of light to medium brown mushrooms with darker gills, showing a slight gloss from being cooked. Small dark green herb leaves are mixed throughout, adding a touch of fresh color. The risotto looks rich and moist with a glossy surface that catches the light. The dish is placed on a white bowl with a slight speckled pattern against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice is best for risotto due to its high starch content which creates the creamy texture. You can use other short-grain rice like Carnaroli or Vialone Nano if available. Long grain rice will not produce the same results.

What if I don’t have white wine?

If you prefer to skip the wine, simply replace it with an equal amount of extra broth. The risotto will still be flavorful and creamy without the acidity and depth that wine adds.