Mushroom Risotto

I N G R E D I E N T S
Gallucci’s Extra Virgin Olive Oil	One Cup
Fresh Sage Leaves	2 TbSp
Fresh Mushrooms, sliced	18 oz.
Fresh Garlic, crushed	3 cloves
Butter, chopped	2 oz.
Onions, medium-sized & finely chopped	2
Scotti Arborio Rice or Scotti Superfino Carnaroli Rice	2 Cups, uncooked
Vegetable Stock	6 Cups
Parmigiano Reggiano	1/2 Cup, grated
Salt and Pepper	To taste

1.	Heat oil in a small pan; carefully add a few of the sage leaves; cook until bright green. Remove from the pan with a slotted spoon, and drain on paper towels. Repeat with the remaining sage leaves
2.	Transfer 2 tbsp of oil to a large saucepan, add mushrooms, cook stirring until browned and just tender. Add garlic, stir until fragrant. Remove from the pan.
3.	Heat half the butter in the same pan; add onions; cook, stirring, over a low heat until soft but not colored. Add rice, stir until the rice is coated in the butter mixture
4.	Meanwhile, bring stock to the boil, reduce heat to simmer. Add ½ cup of stock to pan, cook, stirring over a medium heat until liquid is absorbed. Continue adding the stock in ½ cup batches, stirring until absorbed between additions. Total cooking time should be around 20 minutes.
5.	Stir in the Parmigano Reggiano and rest of the butter. Season to taste. Stir in mushrooms. The risotto should be creamy - if too thick add a little boiling water