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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