Brown Butter Mushroom Sage Risotto

This dish is elegant enough for entertaining, and comforting enough for a chilly night by the fire. This creamy mushroom risotto has a lovely nutty aroma and is one of the easiest risotto recipes that is on the table in under 30 minutes. The perfect one pan Italian meal, just add a nice glass of wine. The flavor combination of mushrooms and sage is delicious. Browned butter takes this duo to new heights. If you love this pairing too, check out my recipes for Mushroom and Sage Rice Pilaf and Easy Mushroom, Fennel, and Sage Pasta. For those who prefer rosemary, feel free to swap it in for the sage.

Why risotto is not hard to make

Contrary to popular belief, risotto is surprisingly easy to make. Consistent stirring isn’t necessary; simply add warm liquid gradually as the rice absorbs it. For detailed instructions, check out my guide on How to Make Risotto.

Why risotto must be stirred

Stirring rice initiates the release of the starch and creates friction between grains to coax it out. Stirring also distributes heat evenly to prevent scorching the bottom of the pan.

Do not rinse risotto rice as it will remove starch Liquid for risotto can be water, stock, broth, leftover potato water or any combination. Color of liquid will infuse into grain

Ratio of liquid to rice in risotto

The ideal liquid-to-rice ratio in risotto is a flexible art rather than an exact science. Factors like rice variety, desired texture, and liquid type influence the amount needed. Generally, aim for a 3:1 ratio of liquid to rice, but be prepared to adjust based on your preferences.

Risotto flavors are endless

Risotto is a very versatile dish that lends itself well to a variety of flavors. Once you have mastered how to make a basic risotto, you can begin to incorporate different ingredients throughout the cooking process to create a variety of delicious dishes. Once you’ve mastered this easy method, you can so many flavors like Pumpkin Risotto Stuffed Acorn Squash and Lemon Risotto with Spring Peas. With the leftovers, a delicious suggestion is Risotto Rice Balls (Arancini) pictured below.

Make Ahead Risotto

Restaurants give risotto a head start by partially cooking it in advance for faster service. You can replicate this method at home. Cook your risotto to about 75% of the way done, then spread it out to cool quickly. Store the cooled risotto in airtight containers in the refrigerator for up to a week or freeze for longer storage. To finish the risotto, heat it with additional liquid, such as broth or water. Delicate ingredients like seafood or green vegetables should be added towards the end of cooking to prevent overcooking. Stir continuously until the rice is tender and creamy. This Brown Butter Mushroom Sage Risotto is a wonderful vegetarian meal or side dish that so perfect for the fall and winter season. Even if you’re not a vegetarian, you will not miss the meat as you get a lovely meaty bite from the mushrooms. Don’t forget the extra grating of Parmesan cheese.

Storing uncooked rice

Uncooked white rice will keep for quite a few years. Make sure bag is well sealed or clipped. Rice is best stored in a dry, dark, cool place. Uncooked brown rice which still has the bran and germ can go bad and become stale. It lasts longer refrigerated. Uncooked white rice keeps much longer than brown because brown has bran and germ. When cooking rice, cook only the amount you will need. For safety reasons cooked rice must be handled properly. When storing leftover rice cool as quickly as possible before refrigerating. Do not rinse risotto rice as it will remove starch. Liquid for risotto can be water, stock, broth, leftover potato water or any combination. Color of liquid will infuse into grain.

Best rice for risotto

Traditionally in Italy Carnaroli rice is used, but I can never find it in the regular grocery store so Italian arborio rice is the closest and best substitute. It has plump grains and has high sticky starch to give risotto that creamy consistency.