Mushroom And Sage Risotto - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 None medium onion, finely chopped
2 cloves garlic, minced
12 oz button mushrooms, 7 oz quartered, remainder halved
7 oz Arborio rice
1/2 cup dry white wine
2 None chicken or vegetable bouillon cubes, crushed
3/4 cup fresh sage leaves, chiffonade
1 1/2 tbsp butter, cubed
1/3 cup Parmesan cheese, freshly grated
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large Dutch oven over medium heat. Add onion, garlic and quartered mushrooms. Cook, stirring, for 5 mins, or until onion softens. Add rice and cook for 1 min. Add wine and bring to a boil. Add 3 1/2 cups cold water and crushed bouillon cubes. Cover and bake for 18-20 mins, or until liquid is almost absorbed.
Meanwhile, heat remaining oil in a medium frying pan over high heat. Add sage leaves and cook for 1 min, or until crisp. Drain on paper towels. Add remaining button mushrooms and cook, stirring, for 3-4 mins, or until tender. Set aside.
Remove risotto from oven. Add butter and Parmesan. Season. Top with sauteed mushrooms and sage leaves. Serve with mixed greens.