Risotto Iwth Mushrooms

Ingredients

• 2 cups hot water
• 1 ounce dried porcini mushrooms
• 4 1/2 cups organic vegetable broth
• 3 tablespoons butter, divided
• 1/2 cup yellow onion, finely chopped
• 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
• 1 1/2 cups sliced shiitake mushrooms (about 3 1/2 ounces)
• 1 3/4 cups arborio rice
• 3/4 teaspoon chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup freshly grated parmigiano-reggiano cheese (2 ounces)

Directions

1. 1

   Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.

2. 2

   Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

3. 3

   Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes.

4. 4

   Add porcini, cremini and shiitake mushrooms; cook 8 minutes or until tender.

5. 5

   Add rice; saute 1 minute.

6. 6

   Stir in sage, salt and pepper.

7. 7

   Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly.

8. 8

   Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).

9. 9

   Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.