Mushroom Risotto With Browned Sage
Mushroom Risotto With Browned Sage
Author: Bryan Bowers
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
The key to a creamy risotto is to use hot broth added a little bit at a time. Even though it takes time the reward is worth the extra effort.
Ingredients
- 4 tablespoons butter
- 2 cups arborio rice
- 1 large onion, chopped
- 2 cups portabella mushrooms, chopped
- 3 cloves garlic, minced
- ½ cup heavy cream
- 6 cups hot chicken broth
- 8 – 10 large fresh sage leaves
- 1 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- In non-stick pan, melt 2 tablespoons butter over medium heat.
- Add sage leaves and cook for approximately 30 – 60 seconds on each side. Leaves will stop bubbling when done.
- Carefully remove leaves and put on paper towel to drain.
- In large saucepan melt 2 tablespoons butter over medium heat.
- Add rice and cook for 1 minute, stirring constantly.
- Add onions and cook for 3 minutes.
- Add mushrooms, garlic and cook until onions are translucent.
- Add heavy cream and cook for 3 minutes, stirring constantly.
- Add 1 cup hot broth, stirring occasionally until liquid reduces.
- Add 1 additional cup of broth, cook until reduced and continue until last cup.
- Add last cup of broth and cook until risotto is creamy.
- Slowly add in Parmesan cheese while mixing.
- Salt and pepper to taste.
- Serve on plate and crumble browned sage leaves on top.
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Italian Cuisine: Mouthwatering Entrees From Il Bel Paese
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