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Mushroom Risotto With Browned Sage

Mushroom Risotto with Browned Sage

Mushroom Risotto With Browned Sage
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.
  • 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

  1. In non-stick pan, melt 2 tablespoons butter over medium heat.
  2. Add sage leaves and cook for approximately 30 – 60 seconds on each side. Leaves will stop bubbling when done.
  3. Carefully remove leaves and put on paper towel to drain.
  4. In large saucepan melt 2 tablespoons butter over medium heat.
  5. Add rice and cook for 1 minute, stirring constantly.
  6. Add onions and cook for 3 minutes.
  7. Add mushrooms, garlic and cook until onions are translucent.
  8. Add heavy cream and cook for 3 minutes, stirring constantly.
  9. Add 1 cup hot broth, stirring occasionally until liquid reduces.
  10. Add 1 additional cup of broth, cook until reduced and continue until last cup.
  11. Add last cup of broth and cook until risotto is creamy.
  12. Slowly add in Parmesan cheese while mixing.
  13. Salt and pepper to taste.
  14. Serve on plate and crumble browned sage leaves on top.


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