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1
Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
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2
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan over medium-high heat until butter melts. Add mushrooms and 2 teaspoons each sage and thyme; saute, stirring frequently, 4 minutes or until mushrooms are soft and light brown but not completely cooked. Remove mushrooms from pan, and set aside.
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3
Reduce heat to medium, and heat remaining olive oil and butter in the same pan. Add shallot, and saute stirring constantly, 2 minutes or until tender and translucent. Add garlic, and saute, stirring constantly, 1 minute more.
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4
Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
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5
Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
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6
Stir in cooked mushrooms, any collected juices, and remaining herbs. Reduce heat to low, and cook 2 minutes or until mushrooms are warmed through. Add a little more chicken broth if risotto gets too dry. Stir in 1/4 cup Parmesan, sea salt, and pepper. Top with remaining Parmesan, and serve warm.
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7
Kitchen Confidential: Sara's Secrets for Perfect Risotto:
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8
The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
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9
The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
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10
The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.
