Wild Mushroom and Sage Risotto

Wild Mushroom and Sage Risotto ingredients

• 6 cups vegetable broth
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium shallots
• 3 cloves garlic
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 10 oz mixed wild mushrooms
• 2 tbsp fresh sage
• 1/2 cup Parmesan cheese
• 2 tbsp fresh parsley
• to taste salt
• to taste black pepper
• 1 tsp truffle oil

How to make Wild Mushroom and Sage Risotto

1. Pour 6 cups of vegetable broth into a saucepan and bring it to a simmer over medium heat. Keep the broth warm throughout the cooking process, as cold broth will stop the cooking of the rice.
2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add the finely minced shallots and cook for 3-4 minutes until softened and translucent.
3. Stir in the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
4. Add 1.5 cups of Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the edges of the grains become translucent. This helps the rice absorb the liquid more evenly.
5. Pour in 1/2 cup of dry white wine and stir until it is completely absorbed by the rice. The alcohol will cook off, leaving a delicate flavor.
6. Begin adding the warm broth, 1 cup at a time, stirring continuously with a wooden spoon. Allow each addition of broth to be almost completely absorbed before adding the next cup. This slow, gradual process is key to developing the risotto's creamy texture.
7. While the risotto cooks, in a separate small pan, sauté the mixed wild mushrooms with 1 tablespoon of butter over medium-high heat until they release their moisture and begin to brown, about 5-7 minutes. Stir in the chopped fresh sage during the last minute of cooking.
8. After about 20-25 minutes, when the rice is al dente (tender with a slight bite in the center), stir in the sautéed mushrooms and sage. The risotto should be creamy and flow slightly.
9. Remove the pot from the heat and stir in the remaining 1 tablespoon of unsalted butter and 1/2 cup of grated Parmesan cheese. Season with salt and black pepper to taste. If using, stir in 1 teaspoon of truffle oil for an enhanced aroma.
10. Serve the risotto immediately, garnished with additional Parmesan cheese and fresh parsley, as it is best enjoyed hot and creamy.

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