Wednesday, August 31, 2011

Mushroom, Parmesan, and Sage Risotto

 Don't you just love it when things go perfectly right on the first try!

I have never made risotto before. No matter how many recipes tell me it's easy, I have always been intimidated by it.

Probably because it is so freakin delicious, I don't want to be disappointed if I fudge it up!

But as you can see I didn't! Annnd I learned how easy it is. Trust me, its really easy! Thanks to Martha, my risotto was the best I've ever had-no lie! It was perfectly creamy and even though it was made with only a couple of simple ingredients, the dish was full of flavor! I mixed in fresh sage right at the end to add a little more fragrance and flair.

Mushroom, Parmesan, and Sage Risotto
original recipe by Everyday Food Fresh Flavor Fast
adapted recipe by Sabrina W. for eat.drink.and be merry.
2 cans (14 ounces each) chicken or vegetable broth (I used chicken)
1/2 ounce dried porcini mushrooms, rinsed
2 cups water
3 tablespoons butter
8 ounces mixed fresh mushrooms (I used cremini)
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese (freshly grated is key here!)
2 tablespoons fresh sage, chopped
1 teaspoon minced garlic
salt and pepper

In a medium saucepan, bring broth , water, and porcini mushrooms to a boil. Cook until porcinis are tender, about 1 minute. With a slotted spoon, remove the mushrooms, and coarsley chop and set aside. Reduce heat to low, and cover.

In a large saucepan, heat 1 tablespoon butter over medium high heat. Add fresh mushrooms, chopped porcini, and garlic; season with salt and pepper. Cook stirring frequently, until tender, 3 to 5 minutes. Transfer to plate.

Reduce heat to medium low. Add 1 tablespoon butter and the onion to large saucepan; season with salt and pepper. Cook, stirring occasionally, until onion is tender, about 3 to 5 minutes. Add rice and cook stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.

Ladle in 2 cups warm broth (leave behind any remains from the porcini) cook; stirring occasionally, until almost completely absorbed, about 4 to 5 minutes. Continue to add broth 1 cup at a time, stirring occasionally and allowing liquid to be almost absorbed before adding more, until the rice is al dente and mixture is creamy, about 25 minutes total (you may not need all the broth)

Remove from heat. Stir in parmesan, remaining tablespoon of butter, mushrooms, and chopped sage. Season with salt and pepper and enjoy!

20 comments:

janet@cupcakestocaviar said...

Oooo, I love risotto. Been a while since I've made it. Sounds like a great way to use up some of my fresh sage! Thanks!

Lindselicious said...

Oooh love risotto, I havent attempted to cook it before! Congrats on a great first try!

Yummy Mummy said...

Ha! It is so freakin' delicious, right?! And it really is do-able. This looks delish, good job! This fall you HAVE to try making butternut squash risotto. So good!

The Hall Family said...

Okay, you've inspired me! Risotto intimidates me as well. But I'm gonna try this!

Ana Rita said...

One of my favourit kind of Rissoto is with mushroom ,so this one is perfect!

Kisses,
Rita

Sue/the view from great island said...

Looks warm and comforting! I love risotto, and my favorite is Ina Garten's butternut squash version...I add sausage. I'll try this one, I think dried mushrooms have such a great flavor.

RavieNomNoms said...

I love this! I love risotto that has mushrooms in it. One of my favorite ways to have risotto...gorgeous.

The Mom Chef said...

Ah, I've just found my lunch for today! The sage is what drew me in and clinched the deal. It looks delicious.

I'm so glad that you gave risotto a try and now know how easy it is. If you can stand and stir, you can make it, right?

Beautiful dish you've got there!

Rachel @ Not Rachael Ray said...

I could live on this stuff! Sounds amazing...all my favorite flavors in one dish.

Lizzy said...

Oh, this risotto looks FABULOUS...sage and mushrooms???? Love it!

The Café Sucré Farine said...

Wow, this sounds and looks fantastic, love all these flavors. This puts me in the mood for fall!

Elyse @The Cultural Dish said...

Mmmm I love risotto so much and I love the cheese and addition of mushrooms to this - looks absolutely divine!

Wanna Be A Country Cleaver said...

Oh my gosh ,we must be on the same brain wave length - I just tried my first risotto yesterday and it was fabulous!! Changtrelles, rosemary and pan seared scallops in mine! Beautiful, as per usual ;) ~Megan Wanna Be A Country Cleaver

Beloved Green said...

Risotto, the meal of champions! Good job concurring it :-)

egb said...

Yum! Your risotto looks great. I've always been a bit nervous to make risotto, but your recipe looks to good to pass up!

Erin said...

Your risotto looks perfect! I just made risotto with mushrooms the other day too!

Inside a British Mum's Kitchen said...

Congrats for making such a wonderful risotto - LOVE the flavors - I have mushrooms in the fridge!
Mary

Sarah (Snippets of Thyme) said...

That is BEAUTIFUL risotto. It is also a lovely soft shot of that bowl. I confess I have never made risotto either. I'm going to bookmark your recipe and give it a try soon.

Jeanette said...

Your risotto looks like it came out perfect for making it your first time - nice and creamy!

Muriel Miller said...

Sabrina this sounds so yummy! I have always been intimidated to try risotto and I will definitley be trying this soon! Thanks! :)

 

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