Mushroom and Crispy Sage Risotto

Risotto is one of my favorite dishes.  I love it as a side dish.  I love it as a main meal.  Combine it with mushrooms and fresh herbs and you can't go wrong.  I must warn you, making risotto from scratch is a very time consuming thing, but oh so worth it.

Recipe (serves 4-6 side dish portions)
1 package of fresh mushrooms (slice them up)...you can be flexible here.  I used portobella.  You can do a mix of different kinds or just one of your favorite.  All will work :)
4 cups of chicken broth (I make my own using Better Than Boullion)
3 tbsp extra virgin olive oil
2 garlic gloves, minced
1/3 cup dry white wine (I used chardonnay because it was in my fridge...feel free to use any other )
1 cup of arborio rice
10-12 sage leaves
sea salt to taste
butter to taste
Parmesan cheese to taste

1. Warm up your chicken broth, then set to low.
2. Heat 2 tbsp of olive oil in a large sauce pan, then add thinly sliced mushrooms.  Cook for 3-4 minutes or until slightly browned and tender.
3. Add another tbsp of olive oil and the garlic.  Let cook for another minute or so.
4. Add the rice.  Cook until completely coated with oil, and the rice begins to turn into an opaque color, about 4-5 minutes
5. Add the wine, stir constantly until liquid has evaporated.
6.  Add a half cup of chicken broth and stir constantly until liquid evaporates.  Continue adding broth a half cup at a time, stirring constantly the entire time.  This process should take 20-25 minutes and rice should be al dente.
7. Cover risotto and set aside.
8. Heat 2 tbsp of olive oil in a small sauce pan.  Add sage leaves. Cook about 1-2 minutes on each side or until they are crispy, without being too dark. Let dry on a paper towel and sprinkle with sea salt.

9. Garnish the risotto with butter, salt, cheese, and sage leaves.  Whatever suits you!

I served mine as a side dish with salmon topped with my homemade pesto recipe and asparagus.  Such a fresh, healthy summer dish!