Creamy Mushroom & Thyme Rice with Crispy Sage
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 4 clovesgarlic
- 12 ouncescremini mushrooms
- 1½ cupsarborio rice
- ½ cupdry white wine
- 4 cupsvegetable broth
- ½ cupheavy cream
- 2 teaspoonsthyme (fresh or 1 teaspoon dried)
- 8 leavessage
- ½ cupparmesan cheese (finely grated)
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Slice 12 ounces cremini mushrooms into thirds or quarters.
- 04
Finely grate 0.5 cup parmesan cheese.
Method
- 01
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms in a single layer and let them brown undisturbed for 4–5 minutes, then stir and cook until golden, about 3–4 minutes more. Season with salt and pepper, then transfer to a plate.
- 02
In the same pot, add the remaining 1 tablespoon olive oil. Sauté the diced onion until softened, about 4 minutes. Add the minced garlic and thyme, cook for 1 minute until fragrant.
- 03
Add the arborio rice and stir constantly for 1–2 minutes, toasting it lightly in the oil.
- 04
Pour in the white wine, stirring until almost completely absorbed, about 2 minutes.
- 05
Add the vegetable broth one ladle at a time (roughly 1 cup), stirring frequently and allowing each addition to absorb before adding the next. This should take about 18–20 minutes total. The rice should be creamy and just tender, not mushy.
- 06
Stir in the heavy cream and cooked mushrooms. Cook for 1 minute until warmed through. Remove from heat and stir in the grated parmesan. Taste and adjust salt and pepper as needed.
- 07
While the risotto finishes, heat a small skillet over medium heat with a drizzle of olive oil. Fry the sage leaves for 30 seconds per side until crispy, then set aside on paper towels.
- 08
Divide the risotto among bowls and top each with 2 crispy sage leaves. Serve immediately.
Spice Tips
For earthier depth, add 1/2 teaspoon smoked paprika when toasting the rice. For a hint of heat, crack a pinch of red pepper flakes over the finished bowls. A squeeze of fresh lemon juice brightens the cream and mushrooms nicely.
Make sure to stir the risotto frequently—this constant agitation releases the rice's starches, creating the signature creamy texture. If your broth cools, warm it gently in a separate pot before adding. You can make this 2 hours ahead and reheat gently with a splash of broth; add the crispy sage just before serving.