Sage Risotto with Wild Mushrooms

The farmer’s market in winter is a far cry from the abundance of late summer. Because many vendors do not come year round, though, one of the pleasures for me is that winter always brings a few new farmers with their wares. One of our favorites is “the mushroom lady,” as the children call her. They love her because she gave them free mushrooms.  Never mind that they don’t like mushrooms. I think it was her kindness and enthusiasm that was so appealing.

Gabe and I, on the other hand, love mushrooms. The mushroom lady was back last week with a wide array of wild mushrooms. We chose trumpet and honey mushrooms, and decided to prepare them simply so that we could appreciate their flavor. We sautéed them with butter, garlic, and sage, and served them over risotto.

I know some people are intimidated by the constant stirring that risotto is said to require. But I learned from a friend in Italy that occasional stirring is good enough. This gives you time to cook the mushrooms and make a salad while the risotto is cooking, or even supervise homework or violin practice between stirs.

We made the risotto separately for the children, and spooned the mushrooms over the top for us.  They were nutty, with a rich, meaty flavor -- utterly delicious!

Save any leftover risotto (or make a bit extra with leftovers in mind). I will soon post a recipe for suppli, a fried rice ball that is made with leftover risotto (update:  the recipe is now posted here).

Sage Risotto with Wild Mushrooms

Serves 6
15 minutes preparation
30 minutes cooking time

For the risotto:
5-6 cups vegetable stock (or water with 2-3 bouillon cubes)
4 tablespoons unsalted butter, divided
1 medium onion, chopped
2 cups Arborio rice
½ cup dry white wine
5-6 sage leaves, chopped
½ cup freshly grated parmesan, plus more for the table
salt and pepper to taste

For the mushrooms:
2 tablespoons butter
3 garlic cloves, smashed and peeled
5-6 sage leaves, chopped
1 pound (approximately) wild mushrooms
salt and pepper to taste

Heat the stock in a small saucepan.

In a large pan, melt three tablespoons of the butter. Add the onion and sauté until it is translucent and soft, about 7 minutes. Next add the rice and stir for a minute or so until it is coated evenly. Add the wine and stir until it has been absorbed into the rice. Add the chopped sage. Continue cooking by adding one or two ladlefuls of stock at a time, stirring occasionally. Keep adding the broth until the rice is tender, approximately 15 to 20 minutes. The best way to know when the rice is done is to keep tasting it. It is done when the rice no longer has a crunch in the middle, but when it still retains some texture.

While the risotto is cooking, prepare the mushrooms by cleaning them with a brush or a paper towel and removing any tough stems. Slice the mushrooms if they are large. Melt the butter in a pan and add the garlic. Cook for about a minute, until the garlic is softened, but before it turns brown. Add the sage and stir.  Raise the heat to medium-high and add the mushrooms, turning them quickly to make sure that they evenly absorb the butter. Cook the mushrooms until they are nicely brown and tender, 10 or so minutes.  Season them with salt and pepper.

When the risotto is done, add the remaining tablespoon of butter and the parmesan. Add salt and pepper to taste. Serve the risotto and top it with the mushrooms for anyone who is inclined to eat them. Pass additional grated parmesan at the table.

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Comments

[Sarah O'Herron]

I made this for my aunt and uncle last night to rave reviews. We had planned to go out to dinner and save this for another day, but a few snitches from the pot convinced us we were better off enjoying this feast at home. Remarkably easy considering how delicious it was!!

[Tamara Rice]

I just made this for my family and it was a huge hit! So delicious! 2 out of the 3 kids loved it which is a huge success in my house. Can't wait to try some more.