Wild Forest Mushroom Risotto with Sage Burnt Butter
Ingredients
- 15g dried forest mushrooms
- 1 tablespoon of olive oil
- 2 cloves garlic, crushed
- 1/2 onion, chopped
- 1 cup Arborio rice
- 100ml white wine
- 700ml stock
- 1/3 cup sage leaves, chopped
- 40g butter
- 1/2 lemon