This dish is a harmonious blend of earthy and fruity flavors. The wild mushrooms bring a deep, umami richness to the creamy risotto, while the Cranberry Pear Balsamic Vinegar adds a bright, tangy sweetness that cuts through the richness beautifully. The walnut-sage butter, with its nutty and herbaceous notes, adds a luxurious finish, making each bite complex and comforting.

I N G R E D I E N T S :

• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 4 cups vegetable broth
• ½ cup dry white wine
• 1 cup mixed wild mushrooms, sliced
• 3 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Roasted Walnut Olive Oil
• ¼ cup Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 2 tbsp unsalted butter
• 1 tbsp fresh sage, finely chopped
• salt and pepper, to taste
• freshly grated Parmesan cheese, for serving

I N S T R U C T I O N S :

1. Heat the Wild Mushroom & Sage Olive Oil in a large skillet. Add onions and sauté until translucent.
2. Add the mushrooms and cook until tender, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the oil. Pour in the white wine and cook until fully absorbed.
4. Gradually add vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes.
5. While the risotto is cooking, melt butter in a small saucepan over low heat. Add the Roasted Walnut Olive Oil and chopped sage. Sauté for 1-2 minutes until fragrant.
6. Once the risotto is ready, stir in the Cranberry Pear Balsamic and season with salt and pepper.
7. Serve the risotto drizzled with the walnut-sage butter and a sprinkle of Parmesan cheese.