Mushroom and sage risotto with fennel salad for $10

1. Pour stock into a medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm. Heat oil in a large saucepan on medium. Saute onion and garlic 3-4 minutes. Add rice. Stir 1 minute to coat in oil.
   
   
2. Pour in wine. Cook, stirring, 1-2 minutes. Add hot stock, 1 cup at a time, stirring, 15-20 minutes, until all liquid is absorbed (rice should be creamy with a slight bite). Remove from heat.
   
   
3. Melt half butter in a large frying pan on medium. Saute mushrooms 2-3 minutes. Add sage and cook 1 minute more, until mushrooms are golden and sage is crisp. Stir mushroom mixture and remaining butter through risotto. Season to taste. Set aside, covered, 2 minutes.
   
   
4. Serve risotto with salad made of 1 bulb baby fennel (trimmed, finely sliced), 2 cups rocket leaves and ¼ cup shaved parmesan, dressed with combined 1 tablespoon extra-virgin olive oil and 1 tablespoon lemon juice.