Mixed Mushroom and Salmon Risotto

• Line a plate with paper towels. Set aside.
• Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
• When the pan is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage.)
• Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
• Reserve sage oil in the pan.

• Meanwhile, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems in a medium pot.
• Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium-low, still covered.

• Reheat the pan with sage oil (from step 2) over medium-high.
• When the pan is hot, add onions and remaining mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
• Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.)
• Season with pepper, then stir to combine.

• Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min.
• Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.
• Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
• Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
• Continue to add broth, 1 cup at a time, stirring often, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
• Meanwhile, line a baking sheet with parchment paper.
• Pat salmon dry with paper towels. Season with salt and pepper. 
• Arrange salmon on prepared sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the top of the oven until cooked through, 8-12 min.**

• When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
• Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min.
• Remove from heat, then season with salt and pepper, to taste.
• Divide risotto between plates. Top with salmon. 
• Sprinkle remaining Parmesan and fried sage over top.
• Sprinkle with any remaining chili flakes, if desired.

If you opted to add salmon, preheat the oven to 450°F. While risotto cooks, line a baking sheet with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon on prepared sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the top of the oven until cooked through, 8-12 min.**