Mushroom and Sage Risotto
Prep and cook: 45 min
4 c chicken broth (or veggie broth)
1 ½ c Arborio rice
6 T olive oil, divided
1 lb mushrooms
1 large shallot, sliced
¼ c dry white wine
2 T butter
1 c parmesan cheese
½ lemon – grated peel and juice
½ c fresh sage leaves
In a saucepan, bring broth to boil. Add rice and cook for 10 minutes. Drain rice, reserving the broth– keep warm. In a skillet, heat 2 T olive oil of medium-high heat. Add mushrooms and cook until browned; transfer to plate.
In the sauce pan, over medium heat, add 1 T olive oil. Add shallots and cook until softened. Add wine and cook until liquid boils off. Add the broth back to the pan along with the rice and cook until rice is tender; about 10 minutes. Add butter and parmesan cheese; stir until melted. Stir in mushrooms, lemon peel and salt to taste. Cover.
In the skillet, over medium heat, add remain 3 T olive oil and 1 T butter. Stir in sage and cook until sage is crisp. Remove from heat and stir in lemon juice. Serve the sage and lemon sauce over the mushroom risotto.
Notes: There are a lot of steps in this recipe, but it's is reall good comfort food.
From: Rachael Ray magazine