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
Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
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.
Add garlic and stir until fragrant, about 30 seconds.
Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.
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.
Add 1/2 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes.
Stir in Parmesan.
Remove pot from heat, cover, and let stand 5 minutes.
Stir in remaining 1 tablespoons oil, lemon juice, parsley, and chives; season with salt and pepper to taste.
If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
Ladle risotto into bowls and garnish with additional parsley or chives if desired.
Serve, passing additional Parmesan separately.