Last week I made the Creamy Mushroom Risotto with Roasted Garlic and Crispy Sage. This is from the cookbook Passion: My Journey Through Food by Jules Meyer. Full disclosure; I know Jules. She’s my cousin. We grew up almost like sisters.
She released this book last year and it’s really beautiful.
Here’s the recipe on her blog.
I love mushrooms, garlic and risotto so I was pretty sure I’d love this.
I made a few changes (shocker) out of necessity.
Firstly, I didn’t have fresh sage. I know, it’s an integral part of the dish, but I didn’t have it, and Greg and I were both in COVID quarantine* and weren’t able to leave the house to get sage. I wasn’t about to put in an Amazon Fresh order for only a bunch of sage and then wait a day. I wanted this NOW!
So, I used fresh thyme and rosemary. It was still amazing, but I do recommend using sage if at all possible. Because crispy sage is so delicious.
The only other thing I did differently is I didn’t use that much cream. Mostly because I was panicking about the butter and cream already in there. I think I used about a cup.
Oh and I didn’t have regular button mushrooms so I used two packages of bellas.
As you know, risotto is busy work. You have to stand there stirring for ages. But it’s so worth it. With the roasted garlic and the mushrooms, it’s heavenly.
I wanted to eat the whole pan, but I only ate ¼ of it. I don’t even want to know if I had more than one serving.
Greg who is a caveman and can’t have a meal without meat, added some sautéed chicken thighs to his.
Leftovers were reheated the next day for lunch. Then the following day, I reheated the risotto and plopped an egg on it for breakfast. Amazing! (sorry I didn’t take a pic.)
Try this one, and let me know what you think.
Or get her cookbook and try any other wonderful recipe!
You can buy it here: https://amzn.to/3riqAWB
*we don’t have COVID, we had just gotten tested (negative) and needed to quarantine because we were both having medical procedures at the end of the week.