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Mushroom-Sage Risotto

Mushroom-Sage Risotto

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating
Ingredients
  • 3 ½

    cups vegetable broth (see recipe)

  • 1

    tablespoon minced fresh sage

  • 4

    ounces cremini mushrooms, finely chopped

  • 6

    tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 1

    cup carnaroli or Arborio rice

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • Kosher salt

  • 4

    teaspoons white balsamic vinegar

  • 2

    tablespoons finely chopped fresh chives

Step 1

Prepare vegetable broth for risotto, substituting ¼ ounce dried porcini mushrooms for the carrots.

Step 2

Follow the risotto recipe, substituting the sage for the saffron. Add the cremini mushrooms with the rice to the pan. Stir in the finely chopped fresh chives after the vinegar.

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