This recipe uses often-discarded mushroom stems to create a rich broth that infuses the entire dish with flavor.
Cook time: (X) min | Prep time: (X) min | Serves: (X) | Yields: (X)
- 2 cups fresh mushrooms (such as portabella or cremini)
- 2 cartons (32 oz. each) chicken broth (8 cups)
- 2 sprigs fresh thyme leaves
- 1 dried bay leaf
- 1 Tbsp. soy sauce
- 3 Tbsp. butter
- 1/2 cup finely chopped yellow or white onion (1 medium)
- 1 3/4 cups uncooked short-grain Arborio or risotto rice
- 3/4 cup dry white wine
- 4 oz (half of 8-oz package) cream cheese (1/2 cup), cut into cubes
- 1/3 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper
- 2 to 3 Tbsp. olive oil
- 12 fresh sage leaves
- parmesan cheese shavings
- Clean mushrooms by wiping with dry paper towel; do not wash. Remove mushroom stems; coarsely chop and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) Set aside.
- Pour broth into 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce; heat to boiling. Reduce heat; simmer uncovered 30 minutes.
- Strain broth; discard stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water.
- In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion; cook 5 minutes. Add rice; stir to combine. Cook 1 minute. Add wine; heat to boiling. Cook until liquid is reduced by half.
- Add 1/2 cup broth; cook over medium-high heat, stirring constantly, until rice has absorbed liquid. Adding 1/2 cup broth at a time, continue cooking and stirring 20 to 25 minutes until all broth has been added and absorbed. When done, rice should be just cooked and slightly chewy.
- Stir in cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
- To make fried sage leaves, in 8-inch skillet, heat olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds (do not brown leaves). Remove leaves from skillet; sprinkle with dash of salt.
- Serve risotto in individual shallow bowls. Top each with a few sage leaves and Parmesan cheese shavings.