Mushroom & Sage Risotto
Zionsville Olive Oil Gallery • May 20, 2020
Time: 45 Min • Serves: 8 as a side dish, 6 as a main course
Ingredients:
- 2 Cups Risotto
- 2 TBSP Sliced or Diced Mushrooms
- 1 1/2 Cup Parmigiano Reggiano Cheese
- 1 Onion, finely diced
- 4 TBSP Butter
- 2 TBSP Porcini Mushroom & Sage Olive Oil
- 1 Cup White Wine
- 4 Sage Leaves
- 6 1/4 Cup Vegetable Broth
- Additional Flavor Recommendations: Black Truffle Olive Oil
Directions:
- Melt 1 TBSP of butter with 1 TBSP of the Porcini Mushroom & Sage Olive Oil in a large pan. Add the onions & sage. Cook over medium heat, stirring every few minutes with a wooden spoon.
- Have the vegetable broth boiling in a separate pan to heat.
- When the onions are soft, add the mushrooms and cook for about 5 more minutes.
- Add the risotto and heat slightly (add more olive oil if needed). Add in the wine and reduce the wine down a bit, stirring every few minutes.
- Add the boiling vegetable broth and cook all ingredients together until the risotto releases its starch and creates a creamy liquid.
- When the risotto is cooked (about 18 minutes), add more broth if necessary for consistency. Add the remaining butter and the cheese. Stir well & drizzle with extra Porcini Mushroom & Sage Olive Oil to finish. Serve immediately.
Serves: 6-8
Serves: 6-8
Serves: 8
