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Ingredients
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Risotto
Mushrooms & Finish
Method
Risotto
Prepare stock
Warm the chicken or vegetable stock in a medium saucepan and keep it at a gentle simmer over low heat. Do not boil; you want it hot so it integrates smoothly into the rice.
Sweat aromatics
In a heavy-bottomed sauté pan or wide saucepan over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the finely minced shallot and cook, stirring, until translucent, about 3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.
Toast rice
Add the arborio rice to the pan and stir to coat each grain with the fat. Cook, stirring, for 1–2 minutes until the edges of the rice look translucent. This toasting step helps the rice release starch gradually.
Deglaze with wine
Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
Cook risotto
Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid from each addition is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–22 minutes total, tasting after 16 minutes—arborio should be al dente with a slight creaminess. Reserve about 1/4 cup hot stock at the end if needed to loosen the risotto.
Finish and season
When the rice is creamy and cooked to your liking, remove the pan from the heat. Stir in 1 tablespoon butter, the grated parmesan (1/2 cup), the finely shredded sage leaves (reserve a few for garnish), salt (start with 1/2 tsp and adjust), and freshly ground black pepper. Stir vigorously for 30–45 seconds to create a glossy, creamy finish. If the risotto seems too thick, add the reserved hot stock 1–2 tablespoons at a time until you reach a spoon-coating consistency.
Mushrooms & Finish
Sear mushrooms
While the risotto cooks, heat a separate large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot and shimmering, add the sliced mushrooms in a single layer. Avoid overcrowding—work in batches if necessary. Let mushrooms sear without moving for 2–3 minutes to develop color, then stir or toss and continue cooking until golden and any released liquid has evaporated, about 4–6 minutes total.