Silky and deeply savory, this mushroom risotto has a creamy, spoon-coating texture and a satisfyingly caramelized mushroom bite. Bright, browned butter-crisped sage adds an herbaceous crunch that lifts the richness. It comes together in about 30–40 minutes, perfect for a relaxed weeknight or a cozy weekend dinner. Serve it as the star with a simple green salad or alongside roasted chicken for an elegant but unfussy meal.
Ingredients
- Arborio rice (1 cup / 200 g)
- Mixed mushrooms, sliced (10–12 oz / 300–350 g; cremini, shiitake, or button)
- Vegetable or chicken stock, kept warm (4–4½ cups / 1–1.1 L)
- Dry white wine (½ cup / 120 ml) or extra stock
- Shallot, finely chopped (1 medium)
- Garlic, minced (2 cloves)
- Unsalted butter (3 tbsp)
- Olive oil (2 tbsp)
- Fresh sage leaves (10–12 leaves)
- Freshly grated Parmesan (½ cup / 50 g) plus extra for serving
- Salt and freshly ground black pepper
- Fresh parsley, chopped (1 tbsp) and lemon zest (optional)
Instructions
- Warm the stock in a saucepan over low heat; keep it at a bare simmer so it’s hot when added to the rice.
- In a large skillet or heavy saucepan, heat 1 tbsp olive oil over medium-high. Add the sliced mushrooms in a single layer and cook without stirring for 3–4 minutes to brown, then stir and cook another 2–3 minutes until nicely caramelized. Season lightly with salt and transfer mushrooms to a bowl.
- Reduce heat to medium and add 1 tbsp butter plus the remaining 1 tbsp olive oil to the same pan. Add the shallot and cook until translucent, about 2–3 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Add the Arborio rice and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges look translucent.
- Pour in the white wine and stir until mostly absorbed. If not using wine, start adding stock now.
- Begin adding hot stock, one ladleful (about ½ cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this cycle for 18–20 minutes, until the rice is tender with a slight bite and the texture is creamy.
- When the risotto is nearly done, stir the caramelized mushrooms back in and heat through. Taste and season with salt and pepper.
- Turn off the heat and stir in the remaining 1 tbsp butter and the grated Parmesan until glossy and well combined. Fold in chopped parsley and a little lemon zest if using.
- For the crispy sage, melt 1 tbsp butter in a small skillet over medium-high heat. Add sage leaves and fry 20–30 seconds per side until blistered and crisp. Drain on paper towel and sprinkle with a pinch of salt.
- Spoon the risotto into warm bowls, top with crispy sage and extra Parmesan, and serve immediately.
Tips or Variations
- For a richer finish, stir in a splash of cream or an extra knob of butter at the end. Swap Parmesan for Pecorino for a sharper flavor.
- Add cooked shredded chicken or seared scallops to make this risotto a more substantial main course.
