Porcini Caramelized Onion and Sage Risotto
Indulge in the earthy elegance of Porcini Caramelized Onion and Sage Risotto, a luxurious Italian-inspired dish that’s perfect for cozy dinners or special occasions. This creamy risotto combines the deep, umami richness of porcini mushrooms with the sweetness of golden caramelized onions and the aromatic punch of fresh sage. Arborio rice, toasted to perfection and cooked in layers of warm vegetable stock and porcini-infused liquid, delivers a velvety texture that’s elevated with the addition of grated Parmesan cheese. Finished with a touch of butter and garnished with fresh parsley, this dish strikes the ideal balance of hearty and refined flavors. Easy to prepare yet impressively gourmet, this risotto is a true celebration of comforting, savory sophistication. Keywords: porcini mushroom risotto, caramelized onion, sage risotto, Italian comfort food, creamy risotto recipe.
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Recipe Information
Ingredients
- 1 ounce Dried porcini mushrooms
- 4 cups Hot water
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Yellow onion
- 6 Fresh sage leaves
- 2 Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Vegetable stock, warm
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the dried porcini mushrooms in a bowl and cover with 4 cups of hot water. Let them soak for 20-30 minutes until softened. Remove the mushrooms, squeeze out excess liquid, and chop them finely. Reserve the mushroom soaking liquid, straining it through a fine sieve to remove any sediment.
In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the onion, thinly sliced, and a pinch of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 15-20 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the chopped porcini mushrooms and sage leaves. Sauté for 2-3 minutes until fragrant. Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring frequently, until the grains are lightly opaque.
Pour in the white wine and stir constantly until the liquid is mostly absorbed.
Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding the next ladleful. Continue this process for about 20-25 minutes until the rice is creamy and al dente.
Halfway through the cooking process, stir in the reserved porcini soaking liquid, ensuring it is fully absorbed before continuing with the vegetable stock.
Once the rice is cooked, stir in the caramelized onions, Parmesan cheese, the remaining tablespoon of butter, salt, and black pepper. Adjust seasoning to taste.
Remove the risotto from the heat and let it rest for 2-3 minutes. Serve hot, garnished with chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
