Ingredients:

2 Cups Risotto
2 TBSP Sliced or Diced Mushrooms
1 1/2 Cup Parmigiano Reggiano Cheese
1 Onion, finely diced
4 TBSP Butter
2 TBSP Porcini Mushroom & Sage Olive Oil
1 Cup White Wine
4 Sage Leaves
6 1/4 Cup Vegetable Broth
Additional Flavor Recommendations: Black Truffle Olive Oil

Directions:

Melt 1 TBSP of butter with 1 TBSP of the Porcini Mushroom Olive Oil in a large pan. Add the onions & sage. Cook over medium heat, stirring every few minutes with a wooden spoon.
Have the vegetable broth boiling in a separate pan to heat.
When the onions are soft, add the mushrooms and cook for about 5 more minutes.
Add the risotto and heat slightly (add more olive oil if needed). Add in the wine and reduce the wine down a bit, stirring every few minutes.
Add the boiling vegetable broth and cook all ingredients together until the risotto releases its starch and creates a creamy liquid.
When the risotto is cooked (about 18 minutes), add more broth if necessary for consistency. Add the remaining butter and the cheese. Stir well & drizzle with extra Porcini Mushroom Olive Oil to finish. Serve immediately.

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The Olive Press April 2026

April 24, 2026

📅 Dates to Remember May 2nd – Brick Street Market Presented by the Zionsville Chamber of Commerce The 41st Annual Brick Street Market will be held Saturday, May 2, 2026 from 10 am to 4 pm. Visitors can stroll through arts, crafts, and food booths set up along Zionsville’s historic brick Main Street while browsing our unique Village shops and restaurants. Vendors are carefully selected to offer only handcrafted and handmade items, so you’re sure to find something truly one of a kind. Vendor space is sold out, and tickets are not required to attend. Time: 10am-4pm