- 2 c Risotto
- 2 c Porcini mushrooms
- 1 1/2 c Parmigiano Reggiano cheese
- 1 White onion finely diced
- 3 T Butter
- 2 T Wild Mushroom and Sage Olive Oil
- 1 c white wine
- 4 leaves sage
- 6 1/4 c vegetable broth
Directions:
Melt butter with Wild Mushroom and Sage Olive Oil in a large pan, add onion, sage and cook over medium heat stirring every few minutes with a wooden spoon. Have the vegetable broth boiling in a separate pan, next to the risotto. When onions are translucent, add mushrooms and cook for a few more minutes. Add the risotto rice. When rice is al dente, add butter and Parmigiano Reggiano cheese. Stir well and drizzle with Wild Mushroom and Sage Olive Oil and sea salt.
