Wild Mushroom and Sage Risotto

Ingredients

  • 2 c risotto (Carnaroli or Arborio)
  • 2 c porcini mushrooms, quartered
  • 1 1/2 c Parmigiano Reggiano cheese
  • 1 white onion finely diced
  • 1 T + 3T butter
  • 1 T WVOO Wild Mushroom and Sage Olive Oil
  • 1 c white wine
  • 4 leaves sage
  • 6 1/4 c vegetable broth

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Preparation

  1. Melt 1T butter with 1T oil in a large pan, add onion and sage; cook over medium heat, stirring every few minutes with a wooden spoon.
  2. Have the vegetable broth boiling in a separate pan, next to the risotto
  3. When onions are translucent, add mushrooms and cook for a few more minutes
  4. Add risotto rice and heat the rice, stirring until hot to touch. Add in the wine and deglaze the pan. Reduce the wine down until the pan is dry; add in the boiling broth.
  5. Stir until the broth is absorbed, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  6. Stir in grated Parmesan cheese. Transfer risotto to serving bowl.