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Sage Butter Creamy Mushroom Risotto is a dish that embodies comfort and sophistication in every bite. Its rich, creamy texture, combined with the aromatic flavors of sage and earthy mushrooms, creates a culinary experience that is both delightful and satisfying. Originating from Italy, risotto has become a beloved staple in kitchens around the world, celebrated for its ability to bring warmth and joy to any meal.

Sage Butter Creamy Mushroom Risotto

A rich and creamy risotto made with Arborio rice, fresh mushrooms, and sage, finished with Parmesan and butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1.0 cup Arborio rice
  • 4.0 cups vegetable or chicken broth
  • 1.0 cup fresh mushrooms, sliced
  • 1.0 medium onion, finely chopped
  • 2.0 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 cup grated Parmesan cheese
  • 4.0 tablespoons unsalted butter
  • 2.0 tablespoons olive oil
  • 1.0 tablespoon fresh sage, finely chopped
  • 0.0 to taste salt
  • 0.0 to taste black pepper
  • 0.0 for garnish fresh parsley

Instructions
 

  • Prepare the Broth: In a medium saucepan, bring the vegetable or chicken broth to a simmer over medium heat. Keep it warm on low heat while you prepare the risotto.
  • Sauté the Vegetables: In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
  • Cook the Mushrooms: Add the sliced mushrooms to the pot and continue to sauté until they are browned and softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat it in the oil and to lightly toast for about 2-3 minutes. This step enhances the risotto's flavor and texture.
  • Deglaze with Wine: If using, pour in the dry white wine and stir until it has mostly evaporated, absorbing into the rice.
  • Add Broth Gradually: Begin adding the warm broth one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and cooked al dente.
  • Finish with Butter and Sage: Once the risotto is cooked, remove it from heat. Stir in 4 tablespoons of unsalted butter, the finely chopped sage, and the grated Parmesan cheese. Season to taste with salt and black pepper.
  • Serve: Spoon the creamy risotto into bowls and garnish with a sprinkle of fresh parsley and additional Parmesan cheese if desired. Drizzle with a touch of olive oil for an extra burst of flavor.

Notes

Fresh parsley can be used for garnish.
Keyword creamy, mushroom, risotto, sage