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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.

Ingredients

Scale
  • 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

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.

Find it online: https://onedaycooking.com/irresistible-creamy-mushroom-risotto-with-crispy-sage/