1/2 Photos of Porcini, Caramelized Onion and Sage Risotto
1 hr 15 mins
Earthiness from Italy's beloved porcini mushrooms, sweetness of onions and the sharp perfume of sage spell an awesome risotto! Sometimes I add cooked asparagus to the risotto towards the end of cooking. Adapted from Williams and Sonoma Collection: Risotto.
My Private Note
Units: US | Metric
- 3/4 ounce dried porcini mushrooms
- 1 cup hot water
- 5 1/2 cups vegetable stock (or chicken stock)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 onions, quartered lengthwise, sliced crosswise
- 4 ounces baby portabella mushrooms, sliced (baby bella mushrooms)
- 3 1/2 ounces shiitake mushrooms, sliced
- 4 ounces oyster mushrooms, sliced (or other mushrooms)
- 2 cups arborio rice (or medium grain rice)
- 3/4 cup dry white wine
- 1 tablespoon fresh sage, finely chopped (or 1 tsp. dried)
- 1 1/2 cups parmesan cheese
- fresh sage leaf
- 1In a small bowl, mix the porcini mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms,.
- 2In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
- 3In a heavy medium saucepan over medium high heat, melt the butter with the olive oil and saute the onions, stirring frequently, about 10 minutes. Add the remaining 1 tbls. butter to pan. Add baby bella mushrooms, shiitake mushrooms, and oyster mushrooms to pan and cook about 10 more minutes.
- 4Add the rice and mushrooms(including the chopped porcini mushrooms) to the onions and stir about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped sage, the reserved mushroom soaking liquid and 3/4 cup of the stock. Adjust the heat to simmer, so that liquid bubbles and is absorbed slowly. Stir until liquid is absorbed.
- 5Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes.
- 6Continue cooking, adding liquid 1/2 cup at a time and stirring almost constantly, until rice is just tender but slightly firm in the center and the mixture is creamy, about 10 more minutes.
- 7Add the Parmesan cheese and salt and pepper to taste. Stir to mix well.
- 8To serve, spoon risotto into a shallow serving bowl.
- 9Garnish with sage leaves and enjoy!
Browse Our Top Medium-Grain Rice Recipes
You Might Also Like...View All Medium-Grain Rice Recipes
Nutritional Facts for Porcini, Caramelized Onion and Sage Risotto
Serving Size: 1 (266 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 503.4
- Calories from Fat 162
- Total Fat 18.1 g
- Saturated Fat 8.7 g
- Cholesterol 37.2 mg
- Sodium 444.9 mg
- Total Carbohydrate 63.8 g
- Dietary Fiber 4.1 g
- Sugars 3.2 g
- Protein 16.2 g
The following items or measurements are not included: