INGREDIENTS
8 oz
cremini mushrooms (chopped)
4 oz
shitake mushrooms (chopped)
1
small Vidalia onion (chopped)
2
minced garlic cloves
1 tbsp
olive oil
1 cup
arborio rice
1/2 cup
dry white wine
4 cups
chicken broth
1 cup
shredded Fontina cheese
1 tsp
dry sage
1/4 tsp
truffle oil (optional)