Mushroom Risotto

This mushroom risotto recipe is absolutely creamy delicious, and flexible!!
I used baby bella mushrooms but you can use whatever type you desire. You can make this just rice and add a little saffron or baby peas.  The variations are endless!
Pictured I added cooked asparagus at the end.

Ingredients;

8oz fresh baby bella mushrooms, cleaned and sliced
7 cups chicken stock, low sodium
¼ cup extra virgin olive oil
1 med onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 TBLS fresh sage, chopped
5 TBLS butter
1/2 cup Parmesan cheese

Directions;
Sauté the mushrooms until slightly browned and set aside.
Heat the chicken stock to a simmer.
In a large saucepan heat the oil and sauté the onion and garlic until slightly translucent.
Add the rice and stir. Add the wine and stir until most of the liquid is gone.
Add the hot stock a ladleful at a time, gently stirring the liquid after each addition stirring and adding to keep a layer of liquid above the rice.
After about 15-20 minutes the rice should be just slightly firm.
It’s important to keep an eye on the rice at this point, it can easily over cook so that the grains become long and jagged looking.
Add the mushrooms and sage while stirring.
Remove from the heat and stir in the butter, cheese and the
cooked/drained asparagus if you chose to add them to the recipe.
Taste and add salt and pepper if needed.
Stir gently and serve immediately.