Creamy Mushroom Risotto with Crispy Sage (and Sausage) — South Mill Mushrooms Sales

Ingredients

• 5-7 cups low sodium chicken or vegetable broth
• 2 cups Carnaroli or Arborio rice
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced (about 1 cup)
• 3 large garlic cloves, minced, divided
• 1 pound fresh crimini mushrooms, sliced (or mixed shiitake, oyster, portobello)
• 2 tbsp fresh thyme, chopped (rosemary would work too though use only 1 tablespoon)2 tbsp fresh italian parsley, chopped
• 2 tbsp unsalted butter
• Coarse kosher salt and freshly cracked black pepper
• 1 ounce dried porcini mushrooms (or mixed dried wild mushrooms)
• ½ cup dry white wine
• ½ cup fresh Parmesan cheese, grated
• 1-3 tbsp unsalted butter to finish (we didn’t find this necessary)
• For the crispy sage
• 1 tbsp olive oil
• 10 -12 large sage leaves
• For the Sausage (if using)
• 6 Italian sausages, hot or sweet