Description
Creamy Mushroom Risotto with Crispy Sage is a comforting dish that combines the earthy flavors of fresh mushrooms with the richness of creamy Arborio rice. This gourmet recipe is perfect for chilly evenings spent with loved ones, delivering a delightful culinary experience that will impress at any gathering. The crispy sage adds a crunchy texture, elevating the dish to new heights while ensuring each bite is an explosion of flavor. Easy to prepare yet sophisticated enough for special occasions, this risotto is sure to be a crowd-pleaser.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 cup fresh mushrooms (cremini or shiitake), chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 6 sage leaves
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pan, heat olive oil and butter over medium heat. Sauté onions and garlic until soft and translucent.
- Add chopped mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in Arborio rice and cook for 1-2 minutes until the grains are coated.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed. This should take about 20 minutes.
- Once creamy and al dente, stir in grated Parmesan cheese, salt, and pepper.
- In a separate pan, fry sage leaves in olive oil until crispy (1-2 minutes), then drain on paper towels.
- Serve hot with crispy sage on top and extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg