Description
A creamy, savory risotto featuring sautéed mushrooms, garlic butter, crispy sage leaves, and a drizzle of truffle oil for an elegant finish.
Ingredients
Scale
For the Crust:
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tbsp olive oil
- 1 tbsp truffle oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat 2 tbsp butter and 1 tbsp olive oil in a large pan over medium heat. Add mushrooms and cook until browned and tender, about 8 minutes. Season with salt and pepper, then set aside.
- In the same pan, melt remaining 2 tbsp butter. Add onion and garlic, sauté until soft, about 5 minutes. Stir in Arborio rice and toast for 2 minutes until lightly golden.
- Pour in white wine and cook until absorbed. Add warm broth one ladle at a time, stirring frequently until each is absorbed before adding the next, about 20-25 minutes until rice is creamy and al dente.
- Fold in cooked mushrooms, Parmesan cheese, and season with salt and pepper. Remove from heat and cover to keep warm.
- In a small skillet, heat 1 tbsp olive oil over medium-high. Fry sage leaves until crispy, about 30 seconds per side. Drain on paper towels.
- Serve risotto topped with crispy sage leaves and a drizzle of truffle oil.
Notes
You can customize the seasonings to taste.