1 lb mushrooms, such as cremini and shiitake, sliced
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1 large shallot
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1/4 cup dry white wine
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1 cup grated parmesan cheese
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Grated peel and juice of 1/2 lemon
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Salt
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1/2 cup fresh sage leaves
Instructions
In a saucepan, bring the broth to a boil. Add the rice; cook for 5 mins. Drain and transfer to a bowl; return the broth to the pan and keep warm.
In a skillet, heat 2 tbsp. butter over medium-high heat. Add the mushrooms and cook until browned; transfer to a plate.
In a saucepan, melt 1 tbsp. butter over medium heat. Add the shallot and cook until softened. Add the wine and cook until the liquid has evaporated. Stir in the rice, then add the broth, a ladleful at a time, adding more as it absorbs. Cook until the rice is tender, about 10 mins. Stir in the parmesan, 1 tbsp. butter, the mushrooms and the lemon peel; season with salt. Cover and let sit for 5 mins.
Meanwhile, in a skillet, heat the remaining 4 tbsp. butter over medium heat. Stir in the sage and cook until the butter turns golden and safe is crisp, about 5 mins. Remove the pan from the heat and stir in the lemon juice. Serve the risotto with the toasted butter and sage.
Originally Submitted
7/13/2010
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