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Mushroom & Sage Risotto

Heavy & hearty dish, perfect for a cold winter night.
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Course: Main Course
Cuisine: Italian
Keyword: mushroom, Rice, risotto, sage
Servings: 8 main dish servings
Calories: 456kcal

Equipment

  • Dutch oven or other heavy bottom pan

Ingredients

  • 1 l vegetable broth
  • 500 g arborio rice
  • 60 g butter
  • 15 ml olive oil
  • 500 g mushrooms, grey oyster, button, chanterelles, cepes
  • 2 tbsp sage, chopped
  • 2 large shallots finely diced
  • 250 g parmesan, shredded
  • 120 ml white wine
  • salt & pepper, to taste

Instructions

  • Heat up the vegetable broth in a sauce pan and keep warm on low heat
  • In a dutch oven, melt 15g ( 1TBSP) of butter with the olive oil. Once the foam from the butter subsides, add the mushrooms and cook until slightly brown and the liquid they released evaporates.
  • Season with salt and pepper, then add sage, cooking slightly for 2 minutes. Transfer to a plate and set aside.
  • Melt 30g (2TBSP) of butter in the pan, then add the shallots, stirring continuously until softened.
  • Add the rice to the pan with the shallots, stirring until the rice starts to fry and the edges turn opaque.
  • Add the wine and deglaze the pan. Continue to cook until the liquid is absorbed.
  • With the heat on medium, add 240ml (1 cup) of broth, stirring continuously. When the broth is completely absorbed, add another 120ml (1/2 cup) of broth and continue stirring constantly.
  • Continue to add liquid and cook the rice until the rice is cooked. It should be creamy and the rice is plump.
  • Season with salt and pepper, then take off the heat. Add 15g (1 TBSP) of butter, the parmesan and mushrooms. Serve immediately.
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Nutrition

Calories: 456kcal | Carbohydrates: 56g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 1060mg | Potassium: 313mg | Fiber: 3g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 2mg | Calcium: 389mg | Iron: 3mg