RISOTTO WITH FOREST MUSHROOMS AND SAGE

Preparation Method :

• Pour the stock into a saucepan and simmer gently.
• Melt half of the butter with the oil in a heavy-based saucepan. Add the garlic and onion, and sauté gently for 3 minutes.
• Add the mushrooms and cook gently for 2 minutes. Add the rice and stir well to coat each grain with the butter and oil.
• Add enough stock to just cover the rice and stir well. Simmer gently, stirring frequently.
• When most of the liquid is absorbed, add more stock. Continue adding the stock in stages and stirring until it is absorbed.
• Add the wine, remaining butter, sage, and salt and pepper.
• Stir well and serve with Parmesan and drizzle with truffle oil, if desired.