Wild Mushroom & Sage Risotto

Cooking Time: 10-15 Min    Servings: 2

Products needed:

Wild Mushroom Infused Olive Oil


  • ½ tablespoon Olive Scene Mushroom & Sage Extra Virgin Olive Oil
  • ½ large onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 cup Arborio rice or medium-grain rice
  • ¼ cup dry red wine
  • 4 cup low sodium chicken broth
  • ½ teaspoon fresh ground pepper
  • ½ cup grated Parmesan cheese
  • 1 tablespoon Olive Scene Mushroom & Sage Extra Virgin Olive Oil
  • Minced fresh parsley
  • Additional grated Parmesan cheese


  1. Heat broth to hot simmer over medium heat.
  2. Season broth with pepper and reserve, keeping over a low simmer. 
  3. Heat oil in heavy large saucepan over medium heat.
  4. Add onion and garlic and sauté until tender, about 10 minutes.
  5. Mix in rice and continue stirring 1 minute, until rice is translucent.
  6. Pour in wine and simmer until liquid is absorbed, 3 minutes.
  7. Add broth to rice, ½ cup at a time and cook, stirring until almost dry in between additions, until rice is tender and very creamy, about 20 minutes.
  8. Stir in Parmesan cheese and then the remaining oil.
  9. Season to taste with salt and pepper.
  10. Ladle risotto into bowls and garnish with parsley.
  11. Serve, passing additional Parmesan separately.