Mushroom Risotto with Sage

Ingredients

• 1.5 cup Arborio rice
• 8 oz Cremini mushrooms, sliced
• 1 whole Yellow onion, finely chopped
• 12 leaves Fresh sage leaves
• 5 cup Vegetable stock
• 3 tbsp Butter
• ½ cup Grated parmesan
• 1 to taste Salt and black pepper

Instructions

1. 1

   Pour the 5 cups vegetable stock into a saucepan and bring to a bare simmer, about 5 minutes; keep hot over the lowest heat.

2. 2

   Melt 1 tbsp butter in a wide pan over medium heat and fry 8 sage leaves about 1 minute, until dark green and crisp; lift them onto a plate.

3. 3

   Add the 8 oz sliced mushrooms, raise the heat to medium-high, and cook 6-8 minutes until golden with no watery juices left; set aside.

4. 4

   Melt 1 tbsp butter in the pan, cook the chopped onion 4 minutes until soft and translucent, then stir in the 1.5 cups rice; toast 2 minutes until glassy.

5. 5

   Add the hot stock a ladleful at a time, stirring until each is absorbed; cook until creamy but al dente, 18-20 min (you may not need all 5 cups).

6. 6

   Off heat, stir in the reserved mushrooms, the last 1 tbsp butter, the 1/2 cup parmesan, and the chopped sage; season with salt and pepper.

7. 7

   Rest 2 minutes until glossy and loose enough to ripple on the spoon; serve topped with the crispy sage and a drizzle of olive oil if you like.

Tools you’ll need

• wide skillet or saute pan
• saucepan
• ladle
• wooden spoon
• chef's knife
• cutting board

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