Clean, wash and dry off the mushrooms. Cut the champignons and cardoncelli into slices but leave the chiodini whole.
Brown the peeled and crushed garlic in 3 tablespoons of oil in a pan. Add the cardoncelli first and cook for about 5 minutes. Then add the champignons and cook for 2 minutes. Finally add the chiodini and mix. Season with salt and pepper and add the white wine. Let it evaporate completely and continue cooking over moderate heat with a lid, stirring occasionally, until the cooking liquid has completely evaporated. Remove the garlic and set aside. In a small pan, heat a little extra virgin olive oil and fry the sage until it stops crackling. Drain it on absorbent paper and set aside. Bring the stock to a boil and keep it warm over the lowest heat. Heat 1 tablespoon of oil in a pan and add the rice. Toast it until it becomes translucent and starts to create friction with the pot. Salt lightly and blend with 2 ladles of boiling stock. Stir until the stock has been absorbed by the rice, then add another ladle and let it absorb, stirring it before adding another. Continue like this for 14 minutes. Add two thirds of the mushrooms to the risotto and finish cooking for another 3 minutes. Add Isola Bio Oat Cuisine Cream and continue cooking for another minute over high heat. Let the rice rest for 1 minute before flavouring it with the mushrooms set aside and the crispy sage. Serve immediately.
PREPARATA CON: Isola Bio Oat Cuisine Cream