Mushroom Risotto with Garlic, Lemon & Sage Oil

Ingredients (serves 4)

1L (4 cups) chicken or vegetable stock
125ML (1/2 cup) dry white wine
1 tbs Olio Bello Romanza Extra Virgin Olive Oil
80g butter, chopped
1 brown onion, halved, finely chopped
100g Swiss brown mushrooms, sliced
100g small button mushrooms, quartered
440g (2 cups) arborio rice
80g enoki mushrooms, ends trimmed
20g (1/4 cup) finely shredded Parmesan
20g (1/4 cup) coarsely chopped fresh continental parsley
Pinch of salt
Shaved Parmesan, extra, to serve
Garlic, lemon & sage oil
125ml (1/2 cup) Olio Bello Lemon Pressed Olive Oil
3 garlic cloves, thinly sliced
1/3 cup loosely packed shredded fresh sage
Pinch of saffron threads

Method

1. To make garlic, lemon & sage oil, heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, and saffron. Stir to combine and set aside.
2. Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.
3. Heat oil and butter in a heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add Swiss brown and button mushrooms and cook, stirring, for 3 minutes or until mushroom softens.
4. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a ladleful (about 125ml or 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until rice is just tender and risotto is creamy. (this will take about 25 minutes)
5. Add the enoki and cook, stirring, for 3 minutes or until tender, Remove from heat. Stir in the Parmesan and parsley. Taste and season with salt.
6. Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra Parmesan to serve.