- Step 1
Place a large heavy frying pan over high heat. Add the oil and the mushrooms and cook, stirring occasionally, for about 10 minutes, or until the mushrooms are deeply caramelised. Season with salt and pepper. Transfer the mushrooms to a medium bowl, cover to keep warm and set aside.
- Step 2
Return the frying pan to medium-high heat. Add 50g of the butter and swirl for about 3 minutes, or until the butter has browned, but not burned. Add the sage leaves and swirl to combine. Set the sage butter aside.
- Step 3
Meanwhile, place a large heavy sauté pan over medium heat and add 20g of the butter, onions and garlic and sauté for about 4 minutes, or until the onions are tender but not brown. Add the rice and sauté for about 1 minute, or until the rice is lightly toasted. Stir in the wine, 3/4 teaspoon salt and 1 1/2 teaspoons freshly finely ground black pepper and cook for about 3 minutes, or until the wine is absorbed. Add 3/4 cup of the hot stock and cook, stirring constantly, until absorbed. Continue adding the hot stock, 3/4 cup at a time, and cooking for about 18 minutes total, or until the rice is al dente (the centre of each grain of rice should be slightly firm; you may not need all of the stock). Halfway through cooking the risotto, stir in the reserved sage butter.
- Step 4
Remove the pan from the heat and stir in the cheese, the reserved mushrooms and the remaining 30g butter. Season to taste with salt and pepper and serve.
The mushrooms can be sliced and the cheese can be grated up to 1 day ahead, covered separately and refrigerated.