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, and it s “got-to”.

Ingredients for your “Wild Mushroom & Sage Risotto”:

• 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
• Preheat the oven to 350 degrees.
• Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
• Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
• 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.
• Serve hot.
• Eat & enjoy!

Enjoy friends & Happy Cooking!