Brown Butter Mushroom Sage Risotto
Brown Butter Mushroom Sage Risotto turns an Italian classic dish into a delicious seasonal meal, with a huge flavor punch from brown butter and fresh sage.
Elegant enough for entertaining, comforting enough for a chilly night by the fire, this creamy mushroom risotto is one of the easiest risotto recipes that is on the table in under 30 minutes.
I love the combination of mushrooms and sage and who doesn’t love anything brown butter. If you love this combo too, check out my recipe for mushroom and sage rice pilaf as well as easy mushroom, fennel and sage pasta. If you’re not a sage fan, you can always substitute fresh rosemary.
Risotto is not as labor intensive as everyone seems to think. You don’t have to stand over the pan, stirring and stirring. Read more about the basics of risotto in my easy tutorial here > how to make simple risotto.
Once you’ve mastered this easy method, you can so many flavors like Pumpkin Risotto Stuffed Acorn Squash, Lemon Risotto with Spring Peas. With the leftovers, a delicious suggestion is Risotto Rice Balls (Arancini)
Traditionally in Italy Carnaroli rice is used, but I can never find it in the regular grocery store so Arborio is the closest and best substitute.
For most of my recipes, I prefer cremini mushrooms. I like their meaty bite and flavor, but any of your favorite mushrooms can be used.
This Brown Butter Mushroom Sage Risotto is a wonderful vegetarian meal or side dish that so perfect for the fall and winter season. Even if you’re not a vegetarian, you will not miss the meat as you get a lovely meaty bite from the mushrooms. Don’t forget the extra grating of Parmesan cheese.
Optional additions
If you want to add more vegetables, stir in frozen peas at the end. They will defrost and heat through in a minute. Diced, cooked chicken breast is always a good option if you just have to have meat as well a shrimp for a seafood fix.
Brown Butter Mushroom Sage Risotto
Mushrooms are cooked in brown butter risotto with fresh sage
Ingredients
- 3 cups (709 ml) vegetable stock
- 2 tablespoons olive oil
- 8 ounces (226 grams) cremini mushrooms, sliced
- 6 tablespoons unsalted butter
- 1 1/2 ounces (45 grams) shallots, finely chopped
- 2 tablespoons fresh sage, chopped
- 1 cup (220 grams) arborio rice
- 1/2 cup (118 ml) white wine
- 1/2 cup (64 grams) Parmesan cheese, grated
- Salt to taste
Instructions
- Add the stock to a small pan and keep warm on the stove.
- To a large skillet, add the oil over medium heat. Add the mushrooms and stir, cook until browned. Remove to a bowl.
- Melt butter in the same pan over medium heat and add the shallots. Cook the shallots until the butter starts to turn brown. Stir in the sage and rice. Cook while stirring to coat the rice with butter. Add the wine and simmer until reduced. Add a ladle of stock and stir. When almost fully absorbed into the rice, add another ladle. Repeat until all the stock is gone.
- Taste for seasoning and add salt to taste. Stir in the Parmesan cheese and mushrooms, serve warm with more Parmesan cheese.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 365Total Fat 28gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 13gCholesterol 55mgSodium 429mgCarbohydrates 19gFiber 1gSugar 3gProtein 7g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Baked Gnocchi with Sage & Cheese Sauce
Pumpkin Risotto Stuffed Acorn Squash
2 Comments on “Brown Butter Mushroom Sage Risotto”
I made this for Sunday supper because my vegetarian daughter is visiting. It was a hit all around. The meat eaters in the family did not miss the meat because of the meaty mushrooms and the brown butter and sage really makes the dish so flavorful. My daughter wants me to make it again and send it back to college with her.
This dish is a favorite of mine when I want a meat free meal. I’m so happy everyone loved it.