Foraged sage in a lackluster risotto

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I picked the sage when we were in Portland, Oregon last month, and it’s been drying in my kitchen since. I used it in a risotto that was supposed to have mushrooms in it, but the mushrooms, when I opened the package, proved too slimy to be usable. I used onions, garlic, and peas, and finished it with a little goat cheese and a little Parmesan. It was fine, but it wasn’t great.

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