Wild Mushroom & Sage Risotto

Cooking Time: 10-15 Min    Servings: 2

Savor the taste of wild mushrooms and sage in this incredible vegetarian risotto.


  • 2 tablespoon The Olive Scene Mushroom & Sage Extra Virgin Olive Oil, divided

  • ½ large onion, finely chopped

  • 2 large garlic cloves, minced

  • 1 cup Arborio or Carnaroli rice or a short-grain rice

  • 1/2 cup dry white or red wine

  • 1 teaspoon fresh lemon juice

  • 4 cup low sodium chicken broth

  • ½ teaspoon fresh ground pepper

  • ½ cup grated Parmesan cheese

  • 1 tablespoon minced fresh parsley

  • 1 tablespoon minced fresh chives

  • Additional grated Parmesan cheese


  1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

  2. Heat 2 tablespoons oil in large Dutch oven over medium heat, and add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes.

  3. Add garlic and stir until fragrant, about 30 seconds.

  4. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

  5. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.

  6. Stir 3 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

  7. Add 1/2 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes.

  8. Stir in Parmesan.

  9. Remove pot from heat, cover, and let stand 5 minutes.

  10. Stir in remaining 1 tablespoons oil, lemon juice, parsley, and chives; season with salt and pepper to taste.

  11. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.

  12. Ladle risotto into bowls and garnish with additional parsley or chives if desired.

  13. Serve, passing additional Parmesan separately.