Wild Mushroom & Sage Olive Oil Risotto

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, (Divided use)
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 Tbsp. Coronado Taste of Oils Mushroom & Sage Olive Oil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup chopped mushrooms (lightly sautéed in Coronado Taste of Oils Mushroom & Sage Olive Oil)
1 Tbsp. Fresh chopped sage

Directions

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, Coronado Taste of Oils Mushroom & Sage Olive Oil, salt, and pepper, mushrooms & sage, stir vigorously for 4-5 minutes, until the rice is thick and creamy.

Serve hot.