Porcini Mushroom & Sage Risotto

Ingredients

• 1 cup Arborio rice

• 1/4 cup TAO Porcini Mushroom & Sage Infused Olive Oil

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 4 cups vegetable or bone broth, warmed

• 1/2 cup dry white wine

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Chopped fresh parsley or sage (optional)

Directions

1. In a large pot or Dutch oven, heat the TAO Porcini Mushroom & Sage Infused Olive Oil over medium heat. 

2. Add the chopped onion and cook for 3-4 minutes or until soft and translucent.

3. Add the minced garlic to the pot and cook for 1-2 minutes or until fragrant, stirring frequently.

4. Add the Arborio rice to the pot and stir to coat it with the TAO Porcini Mushroom & Sage Infused Olive Oil.  Cook for 1-2 minutes or until the rice is lightly toasted.

5. Add the white wine to the pot and stir until the liquid is absorbed.  Begin adding the warm broth to the pot, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.

6. Continue adding broth to the pot and stirring until the rice is tender and creamy, about 20-25 minutes.

7. Stir in the grated Parmesan cheese and season the risotto with salt and pepper to taste.

8. Serve the risotto hot, garnished with chopped fresh parsley or sage if desired.