Morel Risotto

Sauté onions and garlic in olive oil until translucent.

Add Arborio rice, white wine, and 2 cups of chicken stock, cooking over medium heat. Continue adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next until rice is tender but still al dente, 1 8-20 minutes (there may be leftover stock).

Stir in morels, sage, Asiago, salt, and pepper.