Easy Risotto with Sage Recipe with Brown Butter
This Risotto with Sage leans on nutty brown butter, white wine, and crispy sage leaves for a simple dish with a lot of flavor. The rice turns glossy and al dente while hot stock works its magic, and that sage butter perfumes the whole thing. It’s weeknight-easy, dinner party–worthy, and wildly satisfying. Sage risotto is perfect for fall, and I love to serve it with chicken!
If you loved this, you’ll also like my other risotto recipes. My baked pumpkin risotto—an oven-baked, hands-off take with pumpkin purée and parmesan cheese gloss; kale risotto, where ribbons of kale fold in at the end with a squeeze of lemon zest; chicken stock from rotisserie chicken, a smart way to turn last night’s carcass into rich chicken broth; chicken & leek risotto, a cozy bowl with tender leeks and a little white wine; and cacio e pepe risotto, peppery and creamy with that classic Pecorino bite.
Keep the theme going with brown butter sage gnocchi, pillowy dumplings tossed in nutty brown butter and crisp sage leaves; creamy butternut squash & sage soup, a silky ladle-and-go situation with sage oil on top; and a butternut squash & sage pasta, roasted cubes of squash and fried sage leaves twirled through hot noodles for an easy dinner party plate. Seafood lovers will enjoy my shrimp scampi risotto!
Recipe Highlights: Risotto with Sage
- Inspiration – Brown Butter & Fall Herbs: Sage butter is classic across Northern Italy; here, we build flavor with milk solids toasted to a deep brown color and whole sage leaves that finish crisp.
- Best Served For – Date Night or Small Dinner Party: A high-sided pan, a wooden spoon, and a little constant stirring turn pantry staples into a restaurant-level main.
- What Makes It Special – Sage Two Ways: Sage infuses the nutty aroma into the rice and returns at the end as crackly fried sage leaves for texture.
- One More Smart Thing – Stock Temperature Matters: Keep hot stock in a separate pan so each ladle absorbs fast and keeps the rice cooking time consistent.
Ingredients Notes
- Arborio (short-grain rice) – Choose a fresh bag from a busy grocery store; high starch = creamy risotto consistency. Vialone nano also works if you see it.
- Unsalted butter – Brown it patiently over medium heat until the milk solids turn chestnut and smell nutty; that maillard reaction is your flavor base.
- Fresh sage – Whole sage leaves pull double duty: infuse the butter, then finish as crisp sage leaves on top.
- Chicken stock – Warm broth (not boiling) is key; hot stock keeps the rice grains relaxing starch instead of seizing. Vegetable broth or stock is a fine swap.
- Dry white wine – I love to use Pinot Grigio or Sauvignon Blanc for this!
Suggested Ingredient Substitutions and Additions
- Broth swap – Use vegetable stock for a meatless version; finish with a little olive oil if you’re skipping butter at the end.
- Cheese twist – Mix in a spoon of mascarpone at the end of cooking for extra gloss, or try a blend with pecorino if you like a saltier edge.
- Citrus lift – Grate in a breath of lemon zest at the end for brightness; Meyer lemons are lovely.
- Seasonal add-ins – Fold in tiny roasted cubes of butternut squash & sage, or a handful of sautéed mushrooms, right at the end so the rice stays silky.
How to Make Creamy Risotto with Sage and Brown Butter
- Warm the Stock: In a medium saucepan, bring chicken stock to a gentle simmer over low heat and keep warm.
2. Brown the Butter & Crisp Sage: In a large skillet over medium heat, melt the butter. Add whole sage leaves and cook, swirling, until the butter foams, turns golden brown, and smells nutty—about 2–3 minutes. Lift out the fried sage leaves with a slotted spoon and set aside; leave the browned butter in the pan.
3. Sauté Shallot & Rice: Add the minced shallot to the browned butter and cook 1–2 minutes until softened. Stir in the cup arborio rice and cook about 1 minute, coating the grains until the edges look slightly translucent.
4. Deglaze with Wine: Pour in the white wine and stir until mostly absorbed, scraping the bottom of the pan.
5. Cook the Risotto: Add 1–2 ladles of hot stock, stirring often until nearly absorbed. Continue, a ladle at a time, keeping a steady simmer and constant stirring, until the rice is tender with a little bite—about 18–20 minutes total and enough broth to reach a creamy consistency.
6. Finish the Dish: Stir in parmesan cheese, kosher salt, and black pepper. Taste and adjust seasoning. Spoon into a shallow bowl, top with the crispy sage leaves, and sprinkle with flaky sea salt if you like. Serve immediately with crusty bread or a simple salad.
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Risotto with Sage Recipe Card
Easy Risotto with Sage in 40 Minutes (Creamy and Flavorful)
Equipment
- Large, heavy-bottomed skillet or sauté pan
- Medium saucepan (to warm stock)
- wooden spoon
- ladle
- Fine grater (for cheese)
Ingredients
- 4 cups chicken stock
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 medium shallot finely minced
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ½ cup finely grated Parmesan cheese
- Flaky sea salt for finishing (optional)
Instructions
- In a medium saucepan, bring 4 cups chicken stock to a gentle simmer over low heat. Keep warm.
- In a large skillet over medium heat, melt 4 tablespoons butter. Add 10 sage leaves and cook, swirling the pan, until the butter foams, turns golden brown, and smells nutty—about 3–4 minutes. Remove the crispy sage leaves with a slotted spoon and set aside for garnish, leaving the browned butter in the pan.
- Add the minced shallot to the browned butter and cook for 1–2 minutes until softened. Stir in 1 cup Arborio rice and cook for 1 minute, coating the grains in the butter until slightly translucent at the edges.
- Pour in ½ cup dry white wine, stirring until mostly absorbed.
- Add 1–2 ladles of warm chicken stock to the rice, stirring often until the liquid is nearly absorbed. Continue adding stock a ladle at a time, letting it absorb before adding more, until the rice is tender with a slight bite—about 18–20 minutes total.
- Stir in ½ cup Parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
- Divide into bowls, top with the crispy sage leaves, and sprinkle with flaky sea salt if desired. Serve immediately.
Notes
Expert Tips from My Kitchen
- Pan choice – A wide pot or large skillet gives you more surface area so the remaining liquid reduces evenly.
- Heat control – Keep things at medium-low heat; too hot and the exterior turns soft before the center is al dente.
- Stock discipline – Add just enough broth to see the rice “peek” through; that rhythm creates the creamiest risotto.
- Season late – Salt tightens rice; season toward the end of cooking for perfect texture.
- Hold & rescue – If dinner stalls, keep it looser than you think; a splash of water or warm broth at the end restores glide.
Serving Suggestions
- Wine pairing – Pour a crisp Pinot Grigio or Soave; their citrusy snap cuts through sage butter.
- Plate it – Serve with shaved brussels sprouts salad or a pear salad, and pass extra parmesan cheese at the table.
- Make it special – Finish with a drizzle of sage oil, or crown each bowl with a butter-basted seared mushroom “steak.”
- On the side – Homemade focaccia or crusty bread to swipe the bottom of the pan flavors is non-negotiable.
Storage Instructions
- Fridge – Cool quickly, then store in an airtight container up to 3 days.
- Reheat – Warm gently in a small pan with a splash of water or chicken broth, stirring 2–3 minutes until creamy again.
- Leftover magic – Chill overnight, roll into balls, and bread/fry for arancini; serve with a simple sauce.