Mushroom Sage Risotto

The secret to great risotto is great broth, which is why I use Shorba chicken bone broth if I don’t have any homemade stuff on hand. All you need is some good broth and your attention and you can make delicious risotto, it’s a very simple process. You can use any mushrooms you like for this risotto, I like to buy mixed wild mushrooms or shiitake, but any you like would do!

You’ll Need: 

1 shallot or small cooking onion, finely diced
3 TBSP grass fed butter
3 C mushrooms, (i like shiitake or wild mixed, but any kind you like works, slice them into halves or quarters) 
1 TBSP fresh sage leaves sliced finely or 1.5 tsp dried and ground (sub thyme if you don’t have sage) 
4-5 garlic cloves, minced
1 c organic sushi rice or arborio (don’t rinse it)
3-4 cups chicken bone broth, I recommend using Shorba Bone Broth https://shorbabrothbar.com/
1/2 tsp each Sea salt and fresh pepper, or to taste 
1/4 c grated parmesan + more for serving
1/4 fresh parsley for garnish

Method: 

1. Sauté onions in butter over low - medium heat in a small saucepan

2. Once onions are translucent add mushrooms, salt and pepper, sauté for another 2-3 minutes

3. Stir in herbs and garlic, stir until fragrant but careful not to burn

4. Add rice and 2 cups of the broth, bring this to a low simmer, stirring constantly with a wooden spoon, making sure nothing gets stuck to the bottom

5. Once most of the liquid has been absorbed, add another 1 cup of broth and continue stirring, repeat this reducing the amount of broth you add after 2 cups, continue adding and stirring until the rice is cooked to your liking and nearly all the broth is absorbed

6. Remove from heat and stir in your parmesan

7. Serve hot topped with more parmesan if you like and some fresh chopped parsley for garnish.
   This risotto pairs well with a chicken or fish main & a little green salad.

Enjoy!