Risotto with Forest Mushrooms & Sage Recipe

Have you ever craved a warm and comforting meal that also brings you closer to nature? Look no further - risotto with forest mushrooms and sage is the ultimate dish that combines earthy, wild flavours with the creamy goodness of an Italian classic. Whether you are a seasoned chef or an adventurous foodie looking to expand your culinary horizons, this recipe is guaranteed to transport your taste buds to a magical woodland retreat.

Before we dive into the recipe, let's talk mushrooms. For this dish, we need mushrooms with deep, earthy flavors that mimic the natural environment of the forest. Channel your inner explorer and head out to local markets or specialized stores in search of the perfect mushroom specimens. Look for varieties like porcini, chanterelle, or shiitake - the gems hidden within nature's pantry.

This dish, with its rich flavours, aromatic herbs and creamy texture is like stepping into a fairytale forest on a plate. So, the next time you yearn for a heavenly combination of earthy mushrooms and fragrant sage, let this recipe be your guide to creating a meal that embodies both nature's splendour and culinary delight.

Prep Time: 5-10 mins
Cook Time: 20 mins
Serves: 4

1 litre vegetable stock
125g butter
1 tbsp olive oil
1 garlic clove, crushed
1 onion, finely diced
250g porcini mushrooms, halved or quartered
300g arborio rice
75 ml dry white wine
1 tbsp fresh sage, chopped and keep a few full sage leaves for  presentation 
salt and pepper
125g Parmesan cheese, freshly grated to serve 

1. Place the stock in a saucepan and simmer gently.

2. Melt half of the butter with the oil in a heavy-based saucepan, add the crushed garlic and onion and sauté gently for 3 minutes.

3. Add the mushrooms and cook gently for 2 minutes.  Add the rice and stir well to coat each grain with the butter and oil.  Add enough stock to just cover the rice and stir well.  Simmer gently, stirring frequently.

4. When most of the liquid is absorbed, add more stock.  continue adding the stock in stages and stirring until it is absorbed.

5. Add the wine, remaining butter, sage and salt and pepper and stir well. Serve with Parmesan (if desired) and scatter with sage leaves.