Chanterelle And Sage Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 cups vegetable broth
• 2 tablespoons olive oil, divided
• 8 ounces chanterelle mushrooms, chopped
• 1 shallot, finely chopped
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1 pinch fresh black pepper
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 2 tablespoons marsala wine
• 1/2 cup coarsely chopped toasted walnuts
• 2 tablespoons chopped fresh sage

Recipe

• 1 in a large saucepan, heat vegetable broth until hot. keep hot.
• 2 place a large saucepan over medium heat. add oil. sauté mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
• 3 reduce heat. add rice and stir well to coat grains. add wine and marsala and stir until rice has absorbed liquid.
• 4 add 1 cup vegetable broth, stirring until liquid is absorbed. repeat until you have used up all of the liquid.
• 5 stir in walnuts and fresh sage. serve hot.