Wild Mushroom & Sage Risotto

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!

Don’t forget to put your Wild Mushroom Sage Olive Oil and Pomegranate Balsamic into your shopping cart before you go (they are on special this month!)!

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