Heat 1 Tbsp. olive oil in a large stock pot. Stir in mushrooms, onion, and garlic and cook over medium heat 3 minutes or until mushrooms are tender.

Add arborio rice and cook 1 minute, stirring constantly.

Add wine and cook, stirring, until wine is absorbed.

Add 2 c. chicken broth and cook, stirring, until liquid is incorporated and no more liquid remains in pot.

Continue adding chicken broth, 1/2 c. at a time, stirring after each addition until no liquid remains.

Once all liquid has been added and incorporated, remove risotto from heat. Stir in sage, Fontina cheese, and truffle oil (optional).

Serve hot with bread, salad, or on its own