Fancy yet at the same time not so fancy. Risotto is one of those dishes that makes you feel decadent and spoilt but is actually super easy to make. You just need a few staple ingredients which you’ll probably have lying around anyway, so if you’re lucky you might nog even have to go to the super market!
I love using sherry instead of wine with risotto, somehow it gives a sweeter and rounder finish to the dish. The sage I had lying around from the week before, but just some simple parsley would be great too, you can even deep fry it quickly if you like.
Numero Uno Tip when making risotto: the stock you’re using has to be HOT!
Easy Mushroom Risotto with Crispy Sage
- 1 tbsp olive oil
- 200g risotto rice
- 1 shallot or small onion or a medium shallot, finely chopped
- 1-2 celery stalk, finely chopped
- 2-3 cloves garlic, finely sliced
- 200 g chestnut mushrooms for through the risotto, roughly torn or chopped
- 1/4 cup sherry or white wine (or leave out if you don't want to use alcohol)
- 1 liter stock (vegetable or chicken stock), you might need less in the end
- 1 handful grated parmesan, ± 80g
- Pepper & Salt
- Olive oil to drizzle
- 6-8 sage leaves (optional)
Prepare the stock in a pan or jug, it needs to be hot.
In a heavy based pan heat the olive oil.
Add the finely chopped onions and sauté for 2 minutes until translucent and fragrant.
Add the garlic and celery and give it a good stir, sauté for 1 minute.
Add the rice and stir through, making sure all the rice is coated with the oil, sauté for 1 minute on high heat while you keep stirring.
Deglaze the pan with the sherry or wine and while stirring let the alcohol evaporate.
Add a ladle of stock so the rice mixture is just coved, turn the heat down to medium.
In the meantime, in a frying pan or skillet heat a good glug of olive oil.
When hot, add the sage leaves 1 at a time, they need about 20 seconds to crisp up.
Carefully remove from the oil with tongs and place on paper towels to drain.
Season right away with some salt.
To the same pan add the mushrooms.
As soon as the first ladle of stock has been absorbed by the rice add another ladle and stir.
Repeat this until the rice no longer absorbs any stock, the consistency is nice and juicy and the rice is just cooked (no hard center). I added about 6 ladles of stock, and it took me ± 20 minutes in total to get to the the desired consistency.
In the meantime keep an eye on the mushrooms, when nice and caramelized remove from the oil and turn off the heat.
When you're happy with the consistency of the risotto, take off the heat and stir through the parmesan until fully absorbed by the sauce.
Taste and season.
Gently mix through the mushrooms or serve them divided over the top of the risotto.
Finish the dish with the crispy sage on top, a drizzle of olive oil, some extra parmesan and some ground pepper.