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.
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.