Wild Mushroom & Sage Risotto
3 tablespoons Wild Mushroom and Sage Olive Oil, divided
1 cup Arborio rice
1 large onion, chopped
1 clove garlic, minced
½ cup dry white wine
2 cups mushrooms, such as Portobello, sliced
3 cups hot chicken broth
¾ cup Parmesan cheese, grated
Freshly ground pepper
1. In a heavy saucepan, saute rice in 1 tablespoon olive oil. Add onion and garlic; saute until onion is fairly tender.
2. Add the wine and saute until the liquid is absorbed. Slowly add 1 cup hot broth, stirring. As the liquid is absorbed, add most of the broth ½ cup at a time, stirring frequently.
3. Before adding the last ½ cup, add in the mushrooms and let simmer
briefly. Then add the remaining broth and cook until the rice is very creamy.
4. Gently stir in the Parmesan cheese, pepper and remaining olive oil. Serve
immediately. Makes 4 generous servings.