Creamy, comforting, and deeply flavorful, this brown butter and sage risotto is the kind of dish that feels luxurious yet approachable. With nutty browned butter, fragrant sage, and perfectly cooked arborio rice, it delivers rich autumnal flavors in every bite. Enjoy it on its own or elevate it with tender, golden-seared scallops for a restaurant-worthy meal at home.
Why You’ll Love This Recipe
This recipe transforms simple pantry ingredients into an elegant dish with minimal effort. The browned butter adds a deep, nutty richness, while sage brings an earthy balance that makes the risotto taste cozy and refined. Unlike traditional methods, this approach does not require constant stirring, making risotto far less intimidating. It is versatile enough for a quiet weeknight dinner yet impressive enough for a special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter
5 cloves garlic, minced
1 medium shallot, finely minced
15 fresh sage leaves, cut into thin ribbons
1 cup arborio rice
3/4 cup dry white wine
4 to 4 1/2 cups chicken or vegetable broth, kept warm
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
Optional topping:
12 large sea scallops
1 to 2 tablespoons olive oil
Additional salt to taste
Directions
In a wide pot set over medium-low heat, add the butter and allow it to melt. Stir continuously as it begins to bubble and foam. After about 5 to 7 minutes, the butter will turn golden brown and release a nutty aroma.
Immediately add the minced shallot, garlic, sage, and salt. Cook for 3 to 5 minutes, stirring often, until the mixture is soft and fragrant.
Add the dry arborio rice directly to the pot. Stir well to coat the grains in the butter mixture and toast for 3 to 4 minutes, until the rice edges begin to look slightly translucent.
Pour in the white wine and stir, scraping up any flavorful bits from the bottom of the pot. Let it simmer for 2 to 3 minutes until most of the liquid has evaporated.
Add enough warm broth to just cover the rice, about 1 to 1 1/2 cups. Stir once or twice, then let it gently simmer. When most of the liquid has been absorbed, add another round of broth. Repeat this process, stirring occasionally, until the rice is creamy and tender but still slightly al dente, about 15 to 18 minutes total.
Once the rice reaches the desired texture, stir in the Parmesan cheese. Taste and adjust salt as needed. The risotto should be loose and creamy. Serve immediately.
For the scallops, pat them completely dry with paper towels and season lightly with salt just before cooking. Heat olive oil in a skillet over medium-high heat. When the pan is hot, add the scallops and sear for 2 to 3 minutes per side until golden brown. Remove from heat and serve on top of the risotto.
You can make this risotto vegetarian by using vegetable broth and skipping the scallops. For extra richness, stir in an additional tablespoon of butter at the end. Add sautéed mushrooms for a deeper earthy flavor, or finish with a squeeze of lemon juice for brightness. Fresh thyme or rosemary can be used in place of sage for a different herbal note.
Storage/Reheating
Risotto is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the risotto in a saucepan over low heat and add a splash of broth or water, stirring gently until warmed through and creamy again. Scallops are best reheated separately or enjoyed fresh.
FAQs
Can I make this risotto without wine?
Yes, you can replace the wine with an equal amount of broth. The flavor will be slightly less complex but still delicious.
What type of rice works best for this recipe?
Arborio rice is ideal due to its high starch content, which creates a creamy texture. Carnaroli rice also works well if available.
How do I know when the butter is browned and not burnt?
Browned butter smells nutty and looks golden brown with toasted milk solids. Burnt butter smells bitter and turns very dark quickly.
Do I need to stir risotto constantly?
No, this method only requires occasional stirring, which still results in a creamy texture.
Can I make the brown butter in advance?
Yes, browned butter can be prepared ahead of time and stored in the refrigerator or freezer until needed.
Is this dish suitable as a main course?
Absolutely. It is filling on its own and becomes even more substantial when topped with scallops.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan is recommended, as pre-grated varieties do not melt as smoothly.
How can I tell when the risotto is done?
The rice should be tender with a slight bite and the texture should be creamy and loose, not stiff.
Can I freeze leftover risotto?
Freezing is not recommended, as the texture becomes grainy when thawed.
When should I cook the scallops?
Start cooking the scallops during the final 5 to 7 minutes of the risotto so both are ready at the same time.
Conclusion
Brown butter and sage risotto is a comforting yet refined dish that proves risotto does not have to be complicated. With its nutty aroma, creamy texture, and elegant flavor profile, it is perfect for cozy evenings or special dinners at home. Whether served simply or topped with scallops, this recipe delivers warmth and indulgence in every spoonful.
Brown butter and sage risotto is a rich, creamy dish featuring nutty browned butter, fragrant sage, and tender arborio rice. It’s an elegant, comforting recipe perfect on its own or elevated with seared scallops for a restaurant-quality meal at home.
Ingredients
4 tablespoons unsalted butter
5 cloves garlic, minced
1 medium shallot, finely minced
15 fresh sage leaves, cut into thin ribbons
1 cup arborio rice
3/4 cup dry white wine
4 to 4 1/2 cups chicken or vegetable broth, kept warm
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
Optional topping:
12 large sea scallops
1 to 2 tablespoons olive oil
Additional salt to taste
Instructions
In a wide pot over medium-low heat, melt the butter. Stir continuously for 5–7 minutes until it turns golden brown and smells nutty.
Add the shallot, garlic, sage, and salt. Cook for 3–5 minutes, stirring often, until soft and fragrant.
Stir in the arborio rice and toast for 3–4 minutes until edges are translucent.
Pour in the white wine and stir, scraping up any bits from the bottom. Let simmer for 2–3 minutes until mostly evaporated.
Add about 1 to 1 1/2 cups of warm broth to cover the rice. Let simmer gently. When mostly absorbed, add more broth and repeat the process, stirring occasionally, for about 15–18 minutes.
When the rice is tender but al dente, stir in the Parmesan cheese. Adjust salt as needed. The risotto should be loose and creamy. Serve immediately.
For the scallops (optional), pat dry and season with salt. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden. Serve on top of the risotto.
Notes
Use vegetable broth to make the risotto vegetarian.
For extra richness, stir in an additional tablespoon of butter at the end.
Add sautéed mushrooms or greens for variation.
Fresh thyme or rosemary can replace sage.
Cook scallops during the final 5–7 minutes of the risotto for perfect timing.
