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1
Pour chicken stock into a large saucepan & bring to boil over high heat. Decrease heat to lowest setting, cover & keep hot. Fill small saucepan w/water & heat over high heat until boiling. Lower heat, cover & keep hot.
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2
In another large saucepan, heat olive oil & 1 tbsp. butter over medium-high heat until butter foams. When foaming subsides, add mushrooms & cook, stirring occasionally, until browned & any liquid they release is evaporated, about 4 mins. Add sage & season with salt & pepper & transfer to bowl using slotted spoon. set aside.
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3
Return the saucepan to medium heat. Add 2 tbsp. butter & heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently w/wooden spoon, about 3-4 mins. Add rice 7 cook, stirring constantly until evenly coated w/butter and heated through, about 3 mins.
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4
Increase heat to medium &, using ladle, add about 1 cup of hot stock to rice. Cook, stirring constantly w/wooden spoon, over medium heat until stock is almost full absorbed. Add remaining stock 1/2 cup at a time, stirring constantly & adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from sides of pan, about 16-20 mins.
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5
Adjust heat so rice simmers rapidly throughout the cooking. Use boiling water if stock has been used & rice requires more cooking time. Risotto is done when creamy & grains are plump & tender w/slight resistance to bite. Taste & season w/salt & white pepper. Remove from heat & stir in remaining 1 tbsp. butter, sauteed mushrooms, to taste & parmesan. If risotto is thick, use leftover stock to thin as needed.
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6
Parm wafers: Preheat oven to 400. Pour heaping tbsp. onto parchment and lightly pat down. Bake until golden/crisp, about 3-5 mins. Cool.
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7
To serve: Ladle risotto into 4 warmed shallow serving bowls, place parmesan wafer on top & serve immediately.
