WILD MUSHROOM RISOTTO WITH THYME AND FRIED SAGE
¼ cup olive oil
1 large onion, chopped
6 large garlic cloves, chopped
10 ounce cremini mushrooms, sliced thin
10 ounce shitake mushrooms, stems removed and caps sliced thin
2 tablespoon fresh sage chopped (+ 20 fresh sage leaves left whole for garnish)
2 tablespoon fresh thyme leaves, removed from stems
1 teaspoon salt
1 teaspoon black pepper
1 cup Arborio rice
2 cups dry white wine
3 cups chicken stock
½ cup heavy cream
¼ cup grated parmesan cheese (+ more for garnish)
3 tablespoon butter
In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until soft and fragrant. Add the mushrooms, chopped sage, thyme, salt, and pepper and continue to cook, stirring frequently, until mushrooms are soft and all moisture is absorbed, about 10 minutes.
Add the Arborio to the pan and cook for another 3-5 minutes until the rice is coated and toasty. Gradually begin adding the wine in ½ cup increments. Stir continuously and do not add more liquid until all is absorbed. Continue to gradually add the wine, followed by the chicken stock in small increments allowing the liquid to absorb in between each addition, stirring constantly. Rice should have a little ‘chew’ to it, but not be crunchy. Add a little more stock if needed.
Finish by adding the heavy cream and parmesan cheese, again stirring to absorb the cream.
In another frying pan, melt the butter until bubbling and add the whole sage leaves in a single layer (or in batches if they won’t all fit in one layer). Fry for about one minute until crisp.
Serve the risotto with sage leaves on top and garnished with parmesan.