Wild Mushroom and Parmesan Risotto with Crispy Sage
Risotto cooked by ladling warm stock into rice, with fried mushrooms and crispy sage, finished with parmesan.
- 240 g arborio rice
- 300 g mixed wild mushrooms
- 80 g parmesan cheese
- 1 litre vegetable stock
- 150 ml white wine
- 2 pieces shallots
- 2 pieces garlic cloves
- 15 g fresh sage
- 60 g butter
- 3 tbsp olive oil
- 1 tsp black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable stock in saucepan and keep warm on low heat.
- Step 2
Slice mushrooms thickly. Heat 2 tbsp olive oil in large pan over high heat. Cook mushrooms in batches for 3-4 minutes until golden. Season and set aside.
- Step 3
In same pan, heat 1 tbsp oil and 20g butter. Fry sage leaves for 1 minute until crispy. Remove and drain on kitchen paper.
- Step 4
Add finely chopped shallots to pan, cook 3 minutes until soft. Add minced garlic, cook 1 minute.
- Step 5
Add rice, stir for 2 minutes until grains are coated and translucent at edges.
- Step 6
Pour in wine, stir until absorbed. Add warm stock one ladle at a time, stirring constantly until each addition is absorbed.
- Step 7
Continue for 18-20 minutes until rice is creamy but still has slight bite.
- Step 8
Stir in cooked mushrooms, remaining butter, grated parmesan, and black pepper.
- Step 9
Serve immediately topped with crispy sage leaves and extra parmesan.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
