Sage Mushroom Risotto

Sage Mushroom Risotto
2 Tablespoons canola oil
1 large red onion, minced
1 leek, finely chopped
1 Tablespoon minced garlic
6 cups arborio rice
2 cups white wine
12 cups chicken or fish stock, heated
1/4 cup finely chopped sage
salt and pepper, to taste
2 Tablespoons unsalted butter
2 pounds shitake mushrooms, thinly sliced
salt and pepper, to taste

In a large pot or wide saucepan, heat the oil. Add the onion, leek and garlic and cook over low heat, covered, until vegetables are soft but not colored. Stir in the rice until coated with oil and toasted, about three minutes Turn the heat up to high and stir in the wine until almost all liquid is absorbed. Then add the stock, 2 cups at a time, stirring often until liquid is almost absorbed before adding more. Once all liquid is added, add the sage, salt, and pepper to taste. Ensure the rice is the proper consistency.

Meanwhile, in a large frying pan, heat the butter. Add the mushrooms and cook over low heat until softened and cooked. Season to taste, then stir them into the risotto. Finish with a little extra butter or cream, if desired. 

This makes a very large batch and can easily be scaled down.