Porcini, Caramelized Onion and Sage Risotto

Ingredients

• 3/4 ounce dried porcini mushrooms
• 1 cup hot water
• 5 1/2 cups vegetable stock (or chicken stock)
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 onions, quartered lengthwise, sliced crosswise
• 4 ounces baby portabella mushrooms, sliced (baby bella mushrooms)
• 3 1/2 ounces shiitake mushrooms, sliced
• 4 ounces oyster mushrooms, sliced (or other mushrooms)
• 2 cups arborio rice (or medium grain rice)
• 3/4 cup dry white wine
• 1 tablespoon fresh sage, finely chopped (or 1 tsp. dried)
• 1 1/2 cups parmesan cheese
• salt
• pepper
• fresh sage leaf

Directions

1. 1

   In a small bowl, mix the porcini mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms,.

2. 2

   In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.

3. 3

   In a heavy medium saucepan over medium high heat, melt the butter with the olive oil and saute the onions, stirring frequently, about 10 minutes. Add the remaining 1 tbls. butter to pan. Add baby bella mushrooms, shitake mushrooms, and oyster mushrooms to pan and cook about 10 more minutes.

4. 4

   Add the rice and mushrooms(including the chopped porcini mushrooms) to the onions and stir about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped sage, the reserved mushroom soaking liquid and 3/4 cup of the stock. Adjust the heat to simmer, so that liquid bubbles and is absorbed slowly. Stir until liquid is absorbed.

5. 5

   Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constanly, until the rice starts to soften, about 10 minutes.

6. 6

   Continue cooking, adding liquid 1/2 cup at a time and stirring almost constantly, until rice is just tender but slightly firm in the center and the mixture is creamy, about 10 more minutes.

7. 7

   Add the Parmesan cheese and salt and pepper to taste. Sitr to mix well.

8. 8

   To serve, spoon risotto into a shallow serving bowl.

9. 9

   Garnish with sage leaves and enjoy!