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Creamy Mushroom Risotto

Cathy Trochelman
  • minutes
  • Serves

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)