Place the chicken or vegetable broth in a saucepan over medium high heat. Bring it to a simmer then reduce heat and keep warm.

Heat a large skillet over medium heat. Add the olive to the skillet and add in the onions. Saute for 5 minutes or until tender. Stir in the mushrooms and cook for an additional 5 minutes. Add the garlic and saute for 1 minute.

Add in the rice or pasta and saute for 1 minute, stirring constantly. Add in the white wine and cook for 1 minute or until liquid is absorbed. Stir in 1 cup of chicken broth. Cook for 3 minutes or until liquid is nearly absorbed.

Add the remaining broth 1 cup at a time, stirring constantly until the liquid is gone before adding more broth. Reserve 1/3 cup of broth for later.

Remove the skillet from heat and add in 1/3 cup of reserved broth, Parmesan cheese, salt, pepper, and sage. Spoon into bowls and garnish with additional Parmesan cheese and sage.