Mushroom Risotto with Sage

Step 1

Pour the 5 cups vegetable stock into a saucepan and bring to a bare simmer, about 5 minutes; keep hot over the lowest heat.

Step 2

Melt 1 tbsp butter in a wide pan over medium heat and fry 8 sage leaves about 1 minute, until dark green and crisp; lift them onto a plate.

Step 3

Add the 8 oz sliced mushrooms, raise the heat to medium-high, and cook 6-8 minutes until golden with no watery juices left; set aside.

Step 4

Melt 1 tbsp butter in the pan, cook the chopped onion 4 minutes until soft and translucent, then stir in the 1.5 cups rice; toast 2 minutes until glassy.

Step 5

Add the hot stock a ladleful at a time, stirring until each is absorbed; cook until creamy but al dente, 18-20 min (you may not need all 5 cups).

Step 6

Off heat, stir in the reserved mushrooms, the last 1 tbsp butter, the 1/2 cup parmesan, and the chopped sage; season with salt and pepper.

Step 7

Rest 2 minutes until glossy and loose enough to ripple on the spoon; serve topped with the crispy sage and a drizzle of olive oil if you like.