1 ounce dried porcini mushrooms
4 cups water
1/2 tablespoon olive oil
1/2 large onion, finely chopped
2 large garlic cloves, minced
4 large sage leaves, sliced
1 cup Arborio rice or medium-grain rice
1/4 cup dry red wine
1/2 cup grated Parmesan cheese
minced fresh parsley
additional grated Parmesan cheese
1. Rinse dried mushrooms briefly under running water to remove any dirt. Combine
mushrooms and water in large pot. Cover and simmer over low heat until mushrooms
are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom
broth. Season broth with salt and pepper and reserve. Chop mushrooms.
2. Heat oil in heavy large saucepan over medium heat. Add onion and garlic and
sauté until tender, about 10 minutes. Add mushrooms and sage and stir 2
minutes. Mix in rice and continue stirring 1 minutes. Pour in wine and simmer
until liquid is absorbed, 3 minutes.
3. Add broth to rice and cook, stirring occasionally until rice is tender and
very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with
salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve,
passing additional Parmesan separately.