Mushroom Sage Risotto is a rich and creamy Italian-inspired dish featuring earthy mushrooms, fragrant sage, and tender Arborio rice. Finished with butter and Parmesan cheese, this comforting risotto is elegant enough for entertaining yet cozy enough for a weeknight dinner.
Ingredients
1 1/2 cups Arborio rice
12 ounces mushrooms, sliced
8 fresh sage leaves, chopped
1 small onion or 2 shallots, finely diced
3 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons butter
5 cups vegetable or chicken broth
3/4 cup grated Parmesan cheese
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley for garnish
Instructions
Warm the broth in a saucepan over low heat and keep it hot while cooking.
Heat the olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the sliced mushrooms and cook until browned and tender.
Stir in the chopped sage and cook briefly until fragrant.
Remove the mushrooms from the pan and set aside.
Add more butter if needed, then sauté the onion or shallots until softened.
Stir in the minced garlic and cook for about 1 minute.
Add the Arborio rice and stir to coat the grains in the oil and butter.
Pour in the white wine and cook until mostly absorbed.
Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue adding broth and stirring until the rice becomes creamy and tender, about 20–25 minutes.
Stir the cooked mushrooms back into the risotto.
Mix in the Parmesan cheese and remaining butter for extra creaminess.
Season with salt and black pepper to taste.
Garnish with fresh parsley and extra Parmesan before serving.
Notes
Wild mushrooms add deeper earthy flavor to the risotto.
Frequent stirring helps create the creamy texture risotto is known for.
Truffle oil can be added before serving for a gourmet touch.
Vegetable broth keeps the dish vegetarian-friendly.
Store leftovers in the refrigerator for up to 3 days.
Reheat with a splash of broth to restore creaminess.
