Wild Mushroom Risotto with Fried Sage
By Recipe Developed for Sur La Table’s Cooking Classes
Wild Mushroom Risotto with Fried Sage
By Recipe Developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 6 to 8 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 4 tablespoons (½ stick) unsalted butter, divided
- ½ pound assorted wild mushrooms, sliced
- Sea salt and freshly ground black pepper
- 1 shallot, minced
- 1½ cups Arborio or Carnaroli rice
- ½ cup dry white wine
- 3/4 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
- Fried sage:
- 8 large sage leaves
- ¼ cup olive oil
- Sea salt
Pour broth into a medium saucepan and bring to a simmer; reduce heat to low and cover to keep hot.
To prepare the mushrooms: To a large skillet over medium-high heat, add oil and 1 tablespoon butter. When foaming subsides, add mushrooms and sauté, stirring occasionally, until browned and any liquid they release is evaporated, about 5 minutes. Season mushrooms with salt and pepper and set aside.
To a large saucepan or straight sided skillet set over medium heat, add 2 tablespoons butter. When foam subsides, add shallots and cook until softened and translucent, about 2 minutes. Add rice and sauté, stirring constantly, until rice is evenly coated with butter and translucent around the edges, about 4 minutes. Add wine and cook until wine is almost evaporated, about 3 more minutes.
To cook the risotto: Using a ladle, add about 1 cup of hot broth to the rice, stirring continuously with a wooden spoon. Add additional broth, 1 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed. The risotto is done after about 20 minutes, when it is creamy and the rice grains are plump and tender. Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, and Parmesan. Taste and adjust seasoning with salt and pepper.
To fry the sage leaves: To a small saucepan set over medium-high heat, add oil. When oil is shimmering, add sage leaves and cook until crisp, about 15 seconds. Transfer sage leaves to a paper towel-lined plate and season with salt.
To serve: Perfect risotto should flow gently when ladled into a serving dish. Adjust consistency with a little hot broth and garnish with additional Parmesan and sage leaves before serving.
To prepare the mushrooms: To a large skillet over medium-high heat, add oil and 1 tablespoon butter. When foaming subsides, add mushrooms and sauté, stirring occasionally, until browned and any liquid they release is evaporated, about 5 minutes. Season mushrooms with salt and pepper and set aside.
To a large saucepan or straight sided skillet set over medium heat, add 2 tablespoons butter. When foam subsides, add shallots and cook until softened and translucent, about 2 minutes. Add rice and sauté, stirring constantly, until rice is evenly coated with butter and translucent around the edges, about 4 minutes. Add wine and cook until wine is almost evaporated, about 3 more minutes.
To cook the risotto: Using a ladle, add about 1 cup of hot broth to the rice, stirring continuously with a wooden spoon. Add additional broth, 1 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed. The risotto is done after about 20 minutes, when it is creamy and the rice grains are plump and tender. Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, and Parmesan. Taste and adjust seasoning with salt and pepper.
To fry the sage leaves: To a small saucepan set over medium-high heat, add oil. When oil is shimmering, add sage leaves and cook until crisp, about 15 seconds. Transfer sage leaves to a paper towel-lined plate and season with salt.
To serve: Perfect risotto should flow gently when ladled into a serving dish. Adjust consistency with a little hot broth and garnish with additional Parmesan and sage leaves before serving.