Mushroom, Parmesan, and Sage Risotto

 Don't you just love it when things go perfectly right on the first try!

I have never made risotto before. No matter how many recipes tell me it's easy, I have always been intimidated by it.

Probably because it is so freakin delicious, I don't want to be disappointed if I fudge it up!

But as you can see I didn't! Annnd I learned how easy it is. Trust me, its really easy! Thanks to Martha, my risotto was the best I've ever had-no lie! It was perfectly creamy and even though it was made with only a couple of simple ingredients, the dish was full of flavor! I mixed in fresh sage right at the end to add a little more fragrance and flair.

Mushroom, Parmesan, and Sage Risotto

original recipe by Everyday Food Fresh Flavor Fast

adapted recipe by Sabrina W. for eat.drink.and be merry.

2 cans (14 ounces each) chicken or vegetable broth (I used chicken)

1/2 ounce dried porcini mushrooms, rinsed

2 cups water

3 tablespoons butter

8 ounces mixed fresh mushrooms (I used cremini)

1 small onion, finely chopped

1 cup Arborio rice

1/2 cup dry white wine

1/2 cup grated parmesan cheese (freshly grated is key here!)

2 tablespoons fresh sage, chopped

1 teaspoon minced garlic

salt and pepper

In a medium saucepan, bring broth , water, and porcini mushrooms to a boil. Cook until porcinis are tender, about 1 minute. With a slotted spoon, remove the mushrooms, and coarsley chop and set aside. Reduce heat to low, and cover.

In a large saucepan, heat 1 tablespoon butter over medium high heat. Add fresh mushrooms, chopped porcini, and garlic; season with salt and pepper. Cook stirring frequently, until tender, 3 to 5 minutes. Transfer to plate.

Reduce heat to medium low. Add 1 tablespoon butter and the onion to large saucepan; season with salt and pepper. Cook, stirring occasionally, until onion is tender, about 3 to 5 minutes. Add rice and cook stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.

Ladle in 2 cups warm broth (leave behind any remains from the porcini) cook; stirring occasionally, until almost completely absorbed, about 4 to 5 minutes. Continue to add broth 1 cup at a time, stirring occasionally and allowing liquid to be almost absorbed before adding more, until the rice is al dente and mixture is creamy, about 25 minutes total (you may not need all the broth)

Remove from heat. Stir in parmesan, remaining tablespoon of butter, mushrooms, and chopped sage. Season with salt and pepper and enjoy!