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Classic Mushroom Sage Risotto Recipe

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★★★★★

5 from 149 reviews

Classic Mushroom Sage Risotto is a creamy, savory Italian dish featuring a rich combination of sautéed mixed mushrooms, browned sage butter, and parmesan cheese. The dish is prepared by slowly cooking arborio rice in warmed broth and white wine, then finishing with flavorful sautéed mushrooms and aromatic sage-infused butter, delivering a comforting and elegant meal perfect for any occasion.

Ingredients

Scale

For the Mushrooms:

  • 8 oz mixed mushrooms (shiitake and cremini)
  • Kosher salt, to taste
  • 2 tbsp olive oil
  • Freshly ground black pepper, to taste

For the Sage Butter:

  • 6 fresh sage leaves
  • 4 tbsp unsalted butter (Kerrygold recommended)

For the Risotto:

  • 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

For Finishing:

  • 1/4 cup grated parmesan cheese (plus more for serving)

Instructions

  1. Warm the Broth: In a small saucepan, pour 4 cups of broth and warm over low heat. Keep it at a gentle simmer throughout the risotto-making process to ensure the broth remains hot, which helps the rice cook evenly and keeps the risotto creamy.
  2. Sauté the Mushrooms: Heat 2 tablespoons olive oil in a high-walled sauté pan over medium heat. Add the cleaned and trimmed mushrooms with a pinch of kosher salt and freshly ground black pepper. Sauté for about 8 minutes, stirring occasionally, until the mushrooms release their liquid and reduce to half in size with a light brown color. Remove and set aside.
  3. Make the Browned Sage Butter: In the same skillet, melt 4 tablespoons butter over medium heat. Add 6 fresh sage leaves and stir occasionally as the butter cooks for about 5 minutes until it browns and gives off a nutty aroma. Immediately remove the browned butter and sage leaves to prevent burning and set aside.
  4. Sauté the Aromatics and Toast the Rice: Return skillet to medium heat and melt 2 tablespoons butter. Add finely chopped shallots and sauté for about 2 minutes until soft. Add minced garlic and cook for 1 more minute until fragrant. Stir in the arborio rice and toast for 2 minutes to develop a nutty flavor. Pour in the white wine, deglaze the pan by scraping browned bits, and let wine reduce for about 3 minutes.
  5. Cook the Risotto: With the wine absorbed, ladle hot broth into the rice mixture one cup or ladle at a time, stirring continuously. Wait until almost all broth is absorbed before adding more. Repeat for about 16–18 minutes or until the rice is creamy and al dente, using about 3 1/2 to 4 cups broth in total. If too thick, add additional broth as needed.
  6. Finish and Serve: Remove from heat and stir in grated parmesan cheese, sautéed mushrooms, and browned sage butter with the sage leaves. Season with kosher salt and freshly ground black pepper to taste. Serve immediately, garnished with extra parmesan cheese for added savoriness.

Notes

  • Use warmed broth to ensure even cooking and maintain risotto’s creamy texture.
  • Do not rush the ladle-by-ladle broth addition; patience is key for perfect risotto.
  • Fresh sage and browned butter add a rich, herby depth to the dish.
  • Use a dry white wine like Pinot Grigio or Sauvignon Blanc for best flavor.
  • Arborio rice is ideal, but other short-grain rice can work as a substitute.
  • Serve immediately for best texture; risotto is best enjoyed fresh.

Keywords: mushroom risotto, sage butter, arborio rice, Italian recipe, creamy risotto, parmesan cheese, sautéed mushrooms

Find it online: https://liamjayne.com/classic-mushroom-sage-risotto-recipe/