Porcini Caramelized Onion And Sage Risotto
Earthiness from italy's beloved porcini mushrooms, sweetness of onions and the sharp perfume of sage spell an awesome risotto! sometimes i add cooked asparagus to the risotto towards the end of cooking. Adapted from williams and sonoma collection: risotto.
Steps
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 ,.
In a small saucepan over high heat , bring the stock to a simmer.
Reduce the heat to low and keep the liquid hot.
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.
Add the rice and 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.
Continue cooking , adding the liquid 3 / 4 cup at a time and stirring almost constant.
Ingredients
dried porcini mushrooms, hot water, vegetable stock, butter, olive oil, onions, baby portabella mushrooms, shiitake mushrooms, oyster mushrooms, arborio rice, dry white wine, fresh sage, parmesan cheese, salt, pepper, fresh sage leaf