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Mushroom risotto with black pepper and sage
Mushroom risotto with black pepper and sage
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Family-friendly creamy mushroom risotto with garlic, onion, and sage by Curtis Stone.
Ingredients:
  • 18.20 gm olive oil
  • 450g mixed fresh mushrooms (such as brown, oyster, shimeji, stemmed shiitake), cleaned trimmed and thinly sliced
  • 100g butter, divided
  • 4g fresh sage leaves
  • 1 (about 1/2 cup) small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300.00 gm Arborio rice
  • 187.50 gm dry white wine
  • 1402.50 gm (about) chicken stock, or water, heated to simmering point
  • 15g parmesan
Instructions:
  • Heat a large heavy frying pan over high heat. Add oil and mushrooms, stir occasionally, and cook for 10 minutes until deeply caramelized. Season with salt and pepper, then transfer to a medium bowl, cover to keep warm, and set aside.
  • Heat up the frying pan over medium-high heat. Melt 50g of butter in the pan and swirl it around for approximately 3 minutes until it's browned (not burnt). Add the sage leaves and swirl to mix. Set aside the fragrant sage butter.
  • Heat a large heavy sauté pan over medium heat, melt 20g of butter, and sauté the onions and garlic until tender. Add the rice and sauté until lightly toasted. Stir in the wine, salt, and black pepper and cook until the wine is absorbed. Gradually add hot stock, stirring constantly, until absorbed. Cook for about 18 minutes or until the rice is al dente, adding more stock as needed. Halfway through, mix in the reserved sage butter.
  • Take the pan off the stove and fold in the cheese, the saved mushrooms, and the rest of the butter. Season with salt and pepper to your liking, then plate and enjoy.

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