Brown Butter Mushroom Sage Risotto

Ingredients

• 3 cups (709 ml) vegetable stock
• 2 tablespoons olive oil
• 8 ounces (226 grams) cremini mushrooms (sliced)
• 6 tablespoons unsalted butter
• 1 1/2 ounces (45 grams) shallots (finely chopped)
• 2 tablespoons fresh sage (chopped)
• 1 cup (220 grams) arborio rice
• 1/2 cup (118 ml) white wine
• 1/2 cup (64 grams) Parmesan cheese (grated)
• Salt to taste

Instructions

1. 1

   Add the stock to a small pan and keep warm on the stove.

2. 2

   To a large skillet, add the oil over medium heat. Add the mushrooms and stir, cook until browned. Remove to a bowl.

3. 3

   Melt butter in the same pan over medium heat and add the shallots. Cook the shallots until the butter starts to turn brown. Stir in the sage and rice. Cook while stirring to coat the rice with butter. Add the wine and simmer until reduced. Add a ladle of stock and stir. When almost fully absorbed into the rice, add another ladle. Repeat until all the stock is gone.

4. 4

   Taste for seasoning and add salt to taste. Stir in the Parmesan cheese and mushrooms, serve warm with more Parmesan cheese.