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Creamy mushroom risotto made with Arborio rice, cremini and shiitake mushrooms, Parmesan and Redstone Wild Mushroom & Sage Olive Oil, topped with crispy sage.
Creamy Mushroom Sage Risotto
Redstone Olive Oil, LLC
4
15 minutes
30 minutes
494
Italian
Sides
Creamy mushroom risotto made with Arborio rice, cremini and shiitake mushrooms, Parmesan and Redstone Wild Mushroom & Sage Olive Oil, topped with crispy sage.
Ingredients
6 cups low-sodium chicken or vegetable broth
4 tablespoons Redstone Wild Mushroom & Sage Olive Oil, divided, plus more for finishing
12 fresh sage leaves, plus 1 tablespoon chopped fresh sage
1 pound mixed mushrooms (cremini and shiitake), sliced
1 large shallot, finely diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons butter, (optional)
3/4 cup freshly grated Parmesan
Salt, and freshly cracked black pepper
Directions
Warm the broth in a saucepan and keep at a gentle simmer.
Fry whole sage leaves in 2 tablespoons olive oil for 20 to 30 seconds until crisp. Drain and salt.
Cook the mushrooms in the same pot for 6 to 8 minutes until golden. Reserve half for topping.
Add remaining olive oil, shallot and garlic and cook 2 minutes.
Toast the Arborio rice for 1 to 2 minutes, then add the wine and stir until absorbed.
Add warm broth one ladle at a time, stirring often, for 20 to 25 minutes until creamy and tender.
Stir in butter, Parmesan and chopped sage. Season to taste.
Top with reserved mushrooms, crispy sage, Parmesan and a drizzle of Wild Mushroom & Sage Olive Oil.
