Risotto with Persimmon Wine, Morels, Sage Derby Cheese and Purple Basil

Risotto

Mince the garlic. Peel and dice the shallot, remove the bulb and freeze for vegetable stock.

Remove the parsley leaves from stems and chop the parsley and freeze the stems for vegetable stock.

In a medium pot, heat the vegetable stock to a simmer and keep warm while preparing the recipe. Heat a large sauté pan over medium heat and ad