Sage and Mushroom Risotto

Ingredients

In this adaptation of the Italian classic, Riso e salvia, we have incorporated New American influences to enhance the flavors and appeal to a wider audience. While the original recipe focuses on simplicity and traditional Italian ingredients, our version adds depth by using a mushroom broth instead of a vegetable or chicken broth. Additionally, we have increased the amount of sage to highlight its unique flavor profile and paired it with a touch of Parmesan cheese for added richness. We alse have the original recipe for Riso e salvia, so you can check it out.

• 2 cups (470ml) mushroom broth 2 cups (470ml) mushroom broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 8 ounces (225g) mixed mushrooms, sliced 8 ounces (225g) mixed mushrooms, sliced
• 1 tablespoon fresh sage leaves, finely chopped 1 tablespoon fresh sage leaves, finely chopped
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the mushroom broth over medium heat until simmering.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Begin adding the mushroom broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding more. Continue this process for about 20 minutes or until the rice is al dente.
6. 6.
   In another pan, sauté the sliced mushrooms until golden brown.
7. 7.
   Stir in the cooked mushrooms and chopped sage into the risotto.
8. 8.
   Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. 9.
   Let the risotto rest for a few minutes before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Sage — Use fresh sage leaves for the best flavor. Finely chop the sage to release its aromatic oils.

Tips & Tricks

• To enhance the mushroom flavor, you can use a combination of different mushroom varieties such as cremini, shiitake, and oyster mushrooms.
• For a creamier texture, stir in a tablespoon of butter at the end of cooking.
• If you prefer a stronger sage flavor, you can add a few extra leaves during the cooking process.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Sage and Mushroom Risotto hot, garnished with fresh parsley. It can be enjoyed as a standalone dish or paired with a side salad for a complete meal.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a cookie cutter. Carefully remove the mold and garnish with a sprig of fresh sage or a drizzle of olive oil.