Wild Mushroom & Sage Risotto

As the leaves begin to change, and the Fall season sets in… we are all in need of a warm and comforting recipe that tastes good.

Ingredients:

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, preferably homemade, divided
• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine
• 3 tablespoons Mushroom Sage Olive Oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup chopped mushrooms (lightly sauteed)
• 1 Tbl. Fresh chopped sage

Directions:

1. Preheat the oven to 350 degrees.
2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
3. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
4. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, olive oil, salt, and pepper, mushrooms & sage, stir vigorously for 4-5 minutes, until the rice is thick and creamy.
5. Serve hot.
6. Eat & enjoy!

Enjoy friends & Happy Cooking!

Don’t forget to put your Wild Mushroom Sage Olive Oil and Fig Balsamic into your shopping cart before you go!