Risotto with Mushrooms and Lemon Sage Butter

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Risotto with mushrooms and lemon sage butter is a delightful combination of earthy flavors and bright citrus notes. The creamy risotto is infused with the rich umami taste of mushrooms, while the lemon sage butter adds a refreshing tanginess. Perfectly balanced and comforting, this dish is a must-try for any risotto lover.

Keywords: risotto, mushrooms, lemon, sage butter, recipe.

Risotto with mushrooms and lemon sage butter recipe details

Risotto with mushrooms and lemon sage butter recipe, recipe Rating: 4.9
Number of votes:130

Like using a chainsaw, risotto requires constant attention and concentration. But just as you aren’t going to get that tree down any other way, you can’t get delicious, cheesy risotto without bearing down. It’s worth it, as any man who’s cooked it will tell you.

Ready in: 45 mins

Ingredients

Serves: 4

• 4 cups vegetable or chicken broth
• 1 1/2 cups arborio rice
• 1/2 cup butter
• 1 pound mushrooms, sliced
• 1 large shallot, chopped
• 1/4 cup dry white wine
• 1 cup grated Parmesan cheese
• Zest and juice of 1/2 lemon
• Salt
• 1/2 cup fresh sage leaves

Preparation method

Prep: 15 mins | Cook: 30 mins

1. Bring chicken broth to a boil in a saucepan over medium heat. Pour in arborio rice and cook, stirring, for about 5 minutes. Then drain rice and set aside; return broth to saucepan.
2. Heat 2 tablespoons butter in a large skillet on medium. Saute the shallot for about 5 minutes, then pour in the white wine. Cook until all wine has evaporated, leaving only the flavor.
3. Add rice to skillet. Then gradually add the hot broth to the skillet, 1/2 cup at a time, until the rice has absorbed the broth. Cook for about 10 minutes to make sure rice is cooked. This step should take about 30 minutes.
4. Add Parmesan, 1 tablespoon butter, mushrooms, lemon zest, and salt to taste. Remove from heat and let stand for 5 minutes.
5. While risotto is standing, cook the sage. Melt the remaining butter, and saute the sage leaves in the butter for about 5 minutes. Then remove from heat, add lemon juice, and serve the butter and sage over the risotto.