Risotto that feels like a winter wonderland on a plate! Creamy, velvety, and full of wild mushrooms, this dish gets a festive makeover with a Cranberry Pear Balsamic reduction. Each bite balances savory, earthy flavors with a pop of fruity tang, making this risotto a real holiday showstopper.

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

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 2 cups wild mushrooms, sliced
• 1/2 cup white wine
• 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 1/4 cup Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 1 small shallot, minced
• 2 tbsp fresh sage, chopped
• 1/2 cup Parmesan cheese, grated
• salt and pepper to taste

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

1. In a small saucepan, heat Cranberry Pear Balsamic over medium heat. Simmer until it reduces by half and becomes syrupy, about 8-10 minutes. Set aside.
2. Heat 1 tbsp Wild Mushroom & Sage Olive Oil in a large pan. Sauté the mushrooms with a pinch of salt until they’re golden brown. Remove from the pan and set aside.
3.  In the same pan, add the remaining Wild Mushroom & Sage Olive Oil and sauté the shallots until translucent, about 3 minutes. Stir in the rice, coating it with oil, and cook for 2 minutes. Pour in the wine and cook until absorbed.
4. Gradually add the broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process for 18-20 minutes until the rice is creamy but still al dente.
5. Stir in the sautéed mushrooms, fresh sage, Parmesan cheese, and season with salt and pepper.
6. Divide the risotto between plates and drizzle with the Cranberry Pear Balsamic reduction for a tangy contrast. Garnish with more Parmesan if desired.