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. In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. 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, shiitake mushrooms, and oyster mushrooms to pan and cook about 10 more minutes. 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. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. 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. Add the Parmesan cheese and salt and pepper to taste. Stir to mix well. 8. To serve, spoon risotto into a shallow serving bowl. 9. Garnish with sage leaves and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
