2 cups Risotto (Carnaroli or Arborio)
2 cups Porcini Mushrooms, quartered
1½ cups Parmigiano Reggiano Cheese
1 White Onion, finely diced
1 Tbsp + 3 Tbsp Butter
1 Tbsp + more to finish SOOC Wild Mushroom & Sage Olive Oil
1 cup White Wine
4 leaves Sage
6¼ cup Vegetable Broth
Melt 1 Tbsp butter with 1 Tbsp Wild Mushroom & Sage Olive Oil in a large pan, add onion and sage; 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, and heat the rice, stirring until hot to touch. Add in the wine and deglaze the pan. Reduce the wine down until the pan is dry; add in the boiling broth and allow to reduce until dry. Continue ladeling in broth, stirring and reduce until dry. Slowly the rise will release its starch and create a cream with the liquid.
When rice is al dente (about 18 minutes), add more broth if necessary for consistency; add butter and Parmigiano Reggiano cheese. Stir well and drizzle with extra Wild Mushroom & Sage Olive Oil to finish.