Prep time10 minute
Cook Time20–25 minutes
Equipment: 5.5 Quart Classic Dutch Oven
8-10 cups (2 L) chicken broth (homemade or store-bought)
4 tablespoons (60 ml) olive oil
2 pounds (900 g) mixed mushrooms, chopped
1 medium yellow onion, chopped
3 cloves of garlic, crushed and finely chopped
1½ cups (300 g) Arborio rice, uncooked
½ cup (125 ml) dry white wine
½ cup fresh sage leaves, loosely packed
1 cup (100 g) grated fresh Parmesan cheese
2 tablespoons butter
salt & pepper to taste
Bring broth to the boil in a saucepan over medium heat, and reduce to a simmer.
Meanwhile, heat a 5.5 Quart Dutch oven over medium heat. When the Dutch oven is warm, add olive oil swirl to coat.
Add chopped mushrooms and stir occasionally until the mushrooms absorb the oil. Continue stirring until the mushrooms release moisture and begin to brown.
Add the chopped onion and keep stirring until onion is translucent. Add garlic and a pinch of salt and stir until garlic becomes fragrant.
Add Arborio rice and stir until thoroughly coated in oil. Sauté rice until the grains become slightly translucent. Pour in wine and stir until mostly evaporated. Lower the heat to medium-low.
Using a ladle, add about a cup of the chicken broth to the rice mixture and stir vigorously to help the rice release its starch. Once the broth is mostly absorbed add another ladle. Continue adding broth one cup at a time like this until the rice is tender and the risotto has thickened but is not watery. It's okay if you have broth left over. If you run out of broth you can continue to add water until the risotto reaches the desired consistency.
Take risotto off the heat and stir through cheese, sage and butter until sage leaves are wilted and risotto becomes creamy. Add more cheese, if you like.