Wild mushroom risotto taleggio burnt sage butter
Vialone nano rice
1 onion finely diced
1 clove of garlic finely chopped
500 grams of mixed wild mushrooms ( pine, shimeji, chestnut, Swiss brown) roughly chopped
1 litre of vegetable or mushroom stock
80 grams of salted butter
200 grams Parmesan grated
300 grams of taleggio cheese
1/3bunch of sage
1/2 cup of dry white wine
Burnt sage butter. Heat the butter in a pan with seasoning and most of the sage leaves until it starts to froth and change colour. It should be a light caramel colour then take it off the heat.
Heat a pan with olive oil until its hot and add your mushrooms. Sautee on high heat with a few sage leaves until they are cooked. Season them lightly. In a small pot heat your stock and leave it on a simmer.
In a pot fry your chopped onion and garlic until they become translucent then add your rice and sautee until every grain of rice becomes translucent. That's when you,cam add your wine. Stir the pot making sure no grains of rice are stuck to the bottom or missing out on a sip of wine. When the liquid have reduced to almost nothing start adding your hot stock one ladle at a time. Stirring regularly. When the stock gets absorbed by the rice you Keep this process going until your rice is almost cooked. At this stage add your mushrooms and stir.
When your rice is pretty much cooked stir in your cheese and a tbs of butter. Take your five of the heat and let it sit for a few minutes before serving. It should look thick and creamy.
This is when you add your sage butter to the top of the risotto with some crispy sage leaves to serve.