Mixed Mushroom Risotto
with Fried Sage Leaves- Sulphites
- Milk
This dish takes flavour inspiration from your favourite trattoria! Hearty broth plumps up each grain of rice to create an irresistibly creamy risotto. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef!
Ingredients
200 g
Mixed Mushrooms
¾ cup
Arborio Rice
56 g
Onion, chopped
56 g
Baby Spinach
7 g
Sage
3 unit
Garlic, cloves
2 unit
Vegetable Broth Concentrate
4 tbsp
White Cooking Wine
(Contains: Sulphites)
1 tsp
Garlic Salt
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Chili Flakes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 spicy and 1 tsp extra spicy! Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate. Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Pick sage leaves from stems. Keep leaves and stems separate.Peel, then mince or grate garlic.
Line a plate with paper towels. Set aside. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.When hot, add 2 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside. Reserve sage oil in the pan.
Meanwhile, combine 4 1/2 cups warm water (5 1/2 cups for 4 ppl), broth concentrates, sage stems and mushroom stems in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.
Reheat the pan with sage oil (from step 2) over medium-high.When hot, add onions and remaining mushrooms.. Cook, stirring occasionally, until softened, 5-6 min. Add garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Season with pepper, then stir to combine.
Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.Continue to add broth, 1 cup at a time, stirring often, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min. Remove from heat, then season with salt and pepper, to taste. Divide risotto between plates. Sprinkle remaining Parmesan and fried sage over top. Sprinkle with any remaining chili flakes, if desired.
