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Mushroom Sage Risotto

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Mushroom Sage Risotto is a comforting and luxurious dish that envelops creamy Arborio rice with earthy mushrooms and fragrant sage. This recipe transforms simple ingredients into a gourmet experience, perfect for cozy dinners or impressing guests at your next gathering. With its velvety texture and rich flavors, this risotto will warm your heart and create unforgettable moments around the dinner table.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups mixed fresh mushrooms (cremini and shiitake), sliced
  • 4 cups vegetable broth (homemade or store-bought)
  • 1/4 cup fresh sage leaves, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat. Add onions and garlic; sauté until translucent.
  2. Stir in Arborio rice, coating it in the oil and toasting for 2-3 minutes until slightly transparent.
  3. If using white wine, pour it in now, stirring until fully absorbed.
  4. Gradually add warm vegetable broth, one ladleful at a time, stirring continuously until absorbed before adding more.
  5. When rice is nearly al dente (about 15 minutes), stir in sliced mushrooms and chopped sage; cook until mushrooms are tender.
  6. Remove from heat; stir in Parmesan cheese until melted. Season with salt and pepper to taste.

Nutrition

Keywords: - For added depth of flavor, use homemade vegetable stock instead of store-bought. - Feel free to experiment with different types of mushrooms or add peas for color and sweetness. - To reheat leftovers, add a splash of broth or water to restore creaminess.

Find it online: https://cookingwithruth.com/creamy-mushroom-sage-risotto-a-cozy-delight-recipe/