Irresistible Creamy Mushroom Risotto with Crispy Sage

Imagine stirring a pot of creamy, dreamy risotto, the rich aroma of sautéed mushrooms wafting through your kitchen. As you add a sprinkle of crispy sage on top, your taste buds start dancing with anticipation for this creamy mushroom risotto with crispy sage. It’s the kind of dish that whispers sweet nothings to your soul while wrapping you in a warm culinary hug.

This risotto isn’t just a meal; it’s an experience. Picture yourself hosting a cozy dinner party where everyone gathers around the table, eyes wide and forks ready, as they dive into this luscious creation. Each bite promises an explosion of flavor that leaves your guests begging for seconds—and maybe even the recipe!

It’s hard to forget the first time I made creamy mushroom risotto. Friends were over, and I wanted to impress them with my culinary prowess. As I stirred that pot, one friend exclaimed, “Is it a hug in a bowl?” Spoiler alert: it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice is key for that creamy texture—don’t even think about substitutes!
• Fresh Mushrooms: Use a mix of cremini and shiitake for depth; just avoid those sad, wilted ones.
• Vegetable Broth: Homemade if possible; it’ll elevate flavors like nobody’s business.
• Parmesan Cheese: Freshly grated is best; pre-grated won’t give you that ooey-gooey goodness.
• Onion and Garlic: These aromatics are essential for building flavor—sauté until they’re fragrant and soft.
• Crispy Sage Leaves: Frying these little guys adds a delightful crunch and earthy flavor.
• Olive Oil and Butter: A mix gives richness without being overpowering—balance is key!
• White Wine: Pick something you’d actually drink; it makes all the difference in flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Mushroom Risotto with Crispy Sage

Sauté the Aromatics: Start by heating olive oil and butter in a large pan over medium heat. Add chopped onion and garlic until they turn translucent and release their sweet aroma.

Add the Mushrooms: Toss in sliced mushrooms and sauté until they’re golden brown and have released their moisture—about five minutes should do it.

Add the Rice: Stir in arborio rice, coating each grain with the buttery mixture. Cook for about 2 minutes until the rice is slightly toasted; this brings out its nutty flavor.

Pour in the Wine: Deglaze your pan by adding white wine. Stir continuously until it’s mostly absorbed—this step adds depth to your dish.

Add Broth Gradually: Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more; this process takes about 20 minutes but creates that coveted creaminess.

Add Cheese & Serve: Once the rice is al dente and creamy (but not mushy), stir in freshly grated Parmesan cheese until melted. Top with crispy sage leaves right before serving for an extra burst of flavor!

Enjoy every spoonful of this creamy mushroom risotto with crispy sage—it’s as close to culinary heaven as you can get!

Perfecting the Cooking Process

Start by sautéing onions and garlic, then add Arborio rice for a nutty flavor before gradually adding broth. Stir frequently to achieve that classic creamy texture.

Add Your Touch

Feel free to swap in different mushrooms like shiitake or add peas for color. A splash of white wine can enhance flavor too.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat, adding a splash of broth for creaminess.

Creating this dish always reminds me of my first dinner party where I proudly served risotto. Friends raved about the flavors, and I felt like a culinary wizard!

FAQ

What is the best type of rice for risotto?

Arborio rice is ideal because it releases starches, creating that creamy texture.

Can I make risotto ahead of time?

Yes, but it’s best served fresh; reheat with broth to restore creaminess.

What can I substitute for sage?

Thyme or parsley are excellent alternatives if sage is unavailable or not preferred.

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Creamy Mushroom Risotto with Crispy Sage

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Creamy mushroom risotto with crispy sage is a comforting and elegant dish that combines rich flavors and a creamy texture. This delightful recipe features arborio rice sautéed with fresh mushrooms, aromatic onions, and garlic, all brought together with a touch of white wine and finished with crispy sage leaves for an added crunch. Perfect for weeknight dinners or special occasions, this dish will impress your guests and warm your soul.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 cup arborio rice
• 4 cups vegetable broth (preferably homemade)
• 1 cup mixed fresh mushrooms (cremini and shiitake), sliced
• 1/2 cup freshly grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup white wine
• 8–10 crispy sage leaves
• Salt and pepper to taste

Instructions

1. Heat olive oil and butter in a large pan over medium heat. Sauté chopped onion and minced garlic until translucent.
2. Add sliced mushrooms and cook until golden brown.
3. Stir in arborio rice, cooking for about 2 minutes until slightly toasted.
4. Pour in white wine, stirring continuously until absorbed.
5. Gradually add warm vegetable broth one ladle at a time, stirring often until each addition is absorbed (approximately 20 minutes).
6. Once the rice is al dente and creamy, stir in Parmesan cheese until melted. Top with crispy sage leaves before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 420
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg

Keywords: For a variation, consider adding peas or using different mushroom types like shiitake or oyster. Store leftovers in an airtight container for up to three days; reheat on low heat with a splash of broth to maintain creaminess.