mushroom risotto

Once every few months we make a trip to what we call "the Italian grocery store". We stock up on olives, pasta, pesto, cheese - all kinds of goodies. One of our staples is arborio rice.

On the box is a recipe for Porcini Risotto with onion and sage. This is my adapted recipe from the box:

1 1/2 c. of sliced cremini mushrooms

1 medium, sliced onion

2 tbsp butter

2 tbsp olive oil

2 c. rice

1/2 c. white wine

1 tbsp fresh, chopped sage

5 1/2 c. chicken stock

1 c. grated parmesan

splash of cream, grating of nutmeg, and a good grinding of pepper

Melt the butter and oil in a medium hot pan and saute the onion and mushrooms for about 10 minutes. Add the rice and heat for about 5 minutes. Add in the wine and sage and stir. Add the chicken broth about 1/2 c. at a time, stirring regularly. Once the rice is cooked and the broth all absorbed, add the cheese and a splash of cream. Serve immediately. The sage and mushrooms work really well together to give a deep, woodsy flavour - yummers!