How to make it

  • 1. Heat the stock in a saucepan and keep hot over low heat.
  • 2. Heat the olive oil over medium heat in a separate, medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes. Add the mushrooms and cook until they begin to brown around the edges, about 8 minutes. Add the garlic and sage and cook 2 minutes more.
  • 3. Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.
  • 4. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  • 5. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
  • 6. Divide the risotto into serving dishes and sprinkle with the remaining cheese.
  • Nutrition Facts
  • Serving Size: 1 bowl
  • Calories 437
  • Protein 19 g
  • Total Carbohydrate 71 g
  • Dietary Fiber 6 g
  • Sodium 305 mg
  • Total Fat 6 g
  • Saturated Fat 2 g
  • Percent Calories from Fat 12%
  • Percent Calories from Protein 18%
  • Percent Calories from Carbohydrate 66%

Reviews & Comments 7

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    " It was excellent "
    froggythefrog ate it and said...
    My very first time making a risotto ever, and this turned out great! I veganized this recipe, which is really simple. Choose to use the vegetable broth instead of the chicken broth, and leave out the parmesan, and possibly substitute a vegan parmesan if you're so inclined. I am happy to announce that it's a beautiful yummy risotto even without adding the parmesan in the end, and the vegan parmesan I used just added another flavor to an already excellent risotto.
    The whole fact that I used this recipe and came out with a risotto (as opposed to rice with broth in it) means that it is a well-written recipe. I took 40 minutes to make my risotto rather than Trigger's 20. There could be so many reasons for this. I am working with a gas range which burns hotter at low than most electric ranges. Trigger may simply like the rice a bit more al dente than I do. I cooked it until my rice was mostly creamy with only the slightest al dente left. This recipe is supposed to serve 4 -- however, if you love risotto and you're sitting with a bowl of it in front of the TV late at night like I was, I am sure you could wipe out the entire batch like I did in a single night without any help. If you haven't guessed, I gave this 5 forks.
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    " It was excellent "
    froggythefrog ate it and said...
    Bookmarking this one. Mid-winter and dry... Gotta see if water will wake the sage up.
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    " It was excellent "
    ashleythm ate it and said...
    The first time I ever made risotto I freaked because I didn't know what I was looking for. Buddy of mine kept telling me: "this is loving goodness that is mastered over time".
    Thankfully he was right, I mastered the technique of risotto making, and LOVE how much you can do with it!!!!
    And sage... oh god, my favorite. I could sit and eat fried sage all day....nummers
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    " It was excellent "
    minitindel ate it and said...
    yummy i like this one thanks michael
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    mushrooms and sage!! Wonderful way to give a nice earthiness to the the risotto! Thanks for the nutritional info as well.

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    " It was excellent "
    auntybea ate it and said...
    Yummers! Love it!
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    " It was excellent "
    silverqueen ate it and said...
    I know that I am going to like this dish thanks for a great post got my 5.

    Have a great day!!!

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