- 1 cup onions, diced
- 1/4 cup The Spicy Olive's Wild Mushroom & Sage Olive Oil
- 1 1/2 cups mushrooms, diced
- 5 cups chicken broth
- 1 cup dry white wine
- 1/4 cup Parmesan cheese
- 1 1/2 cups Arborio rice
- Truffle oil (if desired)
- Truffle salt (if desired)
Step 1: Place a 1/4 cup (minus 3 tablespoons) Wild Mushroom & Sage olive oil in a sauté pan and heat.
Step 2: Add mushrooms and sauté until liquid releases from mushrooms. Set aside.
Step 3: Heat 1 tablespoon Wild Mushroom & Sage olive oil in a high sided pan and add onions. Cook onions until translucent and golden.
Step 4: Add rice and stir until coated in olive oil, cook 1 minute in oil.
Step 5: Add chicken broth 1 cup at a time, stirring constantly over medium heat until liquid is almost absorbed, then add another cup of the broth. Continue doing this until all chicken broth has been absorbed, then add white wine and stir until absorbed. This process should take 20-30 minutes. Remove from heat.
Step 6: Add sautéed mushrooms, Parmesan cheese, and 2 tablespoons of Wild Mushroom & Sage olive oil and stir.
Step 7: Finish with a drizzle of white truffle oil or truffle salt and pepper, and serve.
Enjoy this savory risotto from our friends at The Spicy Olive!