Mushroom and Sage Risotto
The holiday season is a time for celebrating and remembering the people we love in the flesh and those that are no longer with us. This Mushroom & Sage Risotto recipe is dedicated to the latter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lifeandthyme.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Grater
- Stove
Ingredients
- 10 ounces fresh mushrooms. Either Baby Shittake, Porcini or Cremini.
- ¼ cup chopped fresh sage
- 16 ounces chicken stock, preferably low sodium
- 8 tablespoons (1 stick) unsalted butter separated
- 1 tablespoon butter
- 2 large shallots, diced fine (about 1/3 cup)
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup freshly grated Parmesan cheese
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