Brown Butter Mushroom Sage Risotto turns an Italian classic dish into a delicious seasonal meal. Easy mushroom risotto gets 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.
What is the best mushrooms for risotto?
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.
What rice to use in risotto?
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.
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.
If you want to add a vegetable, 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.
If you’ve tried this Brown Butter Mushroom Sage Risotto or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 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
- 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.
Amount Per Serving: Calories: 497 Saturated Fat: 13g Cholesterol: 53mg Sodium: 914mg Carbohydrates: 47g Protein: 9g