Heat up the vegetable broth in a sauce pan and keep warm on low heat
In a dutch oven, melt 15g ( 1TBSP) of butter with the olive oil. Once the foam from the butter subsides, add the mushrooms and cook until slightly brown and the liquid they released evaporates.
Season with salt and pepper, then add sage, cooking slightly for 2 minutes. Transfer to a plate and set aside.
Melt 30g (2TBSP) of butter in the pan, then add the shallots, stirring continuously until softened.
Add the rice to the pan with the shallots, stirring until the rice starts to fry and the edges turn opaque.
Add the wine and deglaze the pan. Continue to cook until the liquid is absorbed.
With the heat on medium, add 240ml (1 cup) of broth, stirring continuously. When the broth is completely absorbed, add another 120ml (1/2 cup) of broth and continue stirring constantly.
Continue to add liquid and cook the rice until the rice is cooked. It should be creamy and the rice is plump.
Season with salt and pepper, then take off the heat. Add 15g (1 TBSP) of butter, the parmesan and mushrooms. Serve immediately.
