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  • Winter
  • 45 minutes
  • Serves 8 as a side or 6 as a main course

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Mushroom & Sage Olive Oil

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Wild Mushroom and Sage Olive Oil Risotto

Creamy risotto can be served as a main dish or along side beef or chicken. Perfect for holiday dinners or as a vegetarian main course! This recipe comes to us from Chef James Frese.

Ingredients

  • 2 c Risotto (Carnaroli or Arborio)
  • 2 c Porcini mushrooms, quartered
  • 1 1/2 c Parmigiano Reggiano cheese
  • 1 White onion finely diced
  • 1 T + 3 T Butter
  • 1 T + more to finish Wild Mushroom and Sage Olive Oil
  • 1 c white wine
  • 4 leaves sage
  • 6 1/4 c vegetable broth

Directions

  • 1. Melt 1T butter with 1T oil in a large pan, add onion and sage; cook over medium heat, stirring every few minutes with a wooden spoon.
  • 2. Have the vegetable broth boiling in a separate pan, next to the risotto.
  • 3. When onions are translucent, add mushrooms and cook for a few more minutes.
  • 4. 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.
  • 5. 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 oil to finish.

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Wild Mushroom and Sage Olive Oil Risotto

  • Winter
  • 45 minutes
  • Serves 8 as a side or 6 as a main course

Creamy risotto can be served as a main dish or along side beef or chicken. Perfect for holiday dinners or as a vegetarian main course! This recipe comes to us from Chef James Frese.

Ingredients

  • 2 c Risotto (Carnaroli or Arborio)
  • 2 c Porcini mushrooms, quartered
  • 1 1/2 c Parmigiano Reggiano cheese
  • 1 White onion finely diced
  • 1 T + 3 T Butter
  • 1 T + more to finish Wild Mushroom and Sage Olive Oil
  • 1 c white wine
  • 4 leaves sage
  • 6 1/4 c vegetable broth

Directions

  • 1. Melt 1T butter with 1T oil in a large pan, add onion and sage; cook over medium heat, stirring every few minutes with a wooden spoon.
  • 2. Have the vegetable broth boiling in a separate pan, next to the risotto.
  • 3. When onions are translucent, add mushrooms and cook for a few more minutes.
  • 4. 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.
  • 5. 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 oil to finish.