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Creamy Mushroom Risotto with Crispy Sage
by Unknown
Prep: 10 minCook: 35 minTotal: 45 min4 servings0 forks
Luxuriously creamy arborio rice folded with garlicky browned mushrooms and finished with crispy fried sage — a cozy, restaurant-worthy dinner from one pan.
Ingredients
- 1 lb mixed mushrooms — cremini and shiitake, sliced
- 1 small yellow onion — finely diced
- 4 cloves garlic — minced
- 1/2 cup dry white wine — optional; substitute more broth
- 3 tbsp unsalted butter — divided
- 2 tbsp olive oil — divided
- 2 tbsp mascarpone or heavy cream — optional, for extra creaminess
- 1 tsp fresh thyme leaves — optional
- 1 tbsp fresh parsley — chopped; optional garnish
- 1 1/2 cups arborio rice
- 5 cups vegetable or chicken broth — warm; keep at a bare simmer in a separate saucepan; warm broth is the secret to creamy risotto
- 1/2 cup Parmesan cheese — freshly grated, plus more for serving
- 12-16 fresh sage leaves
- salt and freshly cracked black pepper — to taste
Instructions
- 1Warm the broth: Pour the broth into a saucepan and keep it at a bare simmer over low heat. Warm broth is the secret to creamy risotto — cold broth slows absorption and turns the rice gummy.
- 2Crisp the sage: Heat 1 tbsp olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Fry the sage leaves 20-30 seconds until crisp and a deeper green. Lift out with a slotted spoon, drain on paper towels, and season lightly with salt.
- 3Brown the mushrooms: In the same pan, add the remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes until deeply browned. Season with salt and pepper, stir in the garlic for 30 seconds, then transfer to a plate.
- 4Start the risotto: Reduce heat to medium. Add the remaining 2 tbsp butter to the pan along with the onion and a pinch of salt; cook 4-5 minutes until soft and translucent. Stir in the arborio rice and toast 1-2 minutes until the edges look translucent.
- 5Deglaze: Pour in the white wine (if using) and stir until fully absorbed, scraping up any browned bits.
- 6Cook low and slow: Add warm broth one ladle (about 1/2 cup) at a time, stirring often and letting each addition absorb before adding the next. Continue 18-22 minutes until the rice is al dente and creamy.
- 7Finish: Stir the browned mushrooms back in along with the Parmesan and mascarpone (if using). Remove from heat, cover, and rest 2 minutes. Taste and adjust salt and pepper — the risotto should flow slowly when you tilt the pan ("all'onda", wavy).
- 8Serve: Spoon into warm bowls and top with the crispy sage leaves, extra Parmesan, a drizzle of good olive oil, and fresh parsley.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.