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1
Preheat the oven to 350.
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2
In a heatproof bowl, cover the dried porcini with the boiling water and let stand until the mushrooms are softened, about 15 minutes.
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3
Meanwhile, in a medium saucepan, bring the chicken stock to a boil.
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4
Add the rice and simmer over moderate heat until al dente, about 10 minutes.
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5
Drain the rice; reserve the broth in a covered container in the refrigerator.
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6
In the same saucepan, melt 3 tablespoons of the butter.
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7
Add the onion, celery and celery leaves and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
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8
Drain the porcini, reserving the soaking liquid.
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9
Coarsely chop the porcini.
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10
Add them to the saucepan and cook for 3 minutes.
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11
Remove from the heat.
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12
Pour in 1/4cup of the mushroom-soaking liquid; reserve the rest.
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13
Add the rice to the saucepan along with the cheese, season with salt and pepper and stir well.
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14
Put the Cornish hens in a medium flameproof roasting pan.
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15
Stuff the cavities with the rice; you will have about 1 cup of stuffing left over.
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16
Wrap the remaining rice in a foil packet.
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17
Spread the 1 tablespoon of softened butter over both hens' breasts and legs and season the hens inside and out with salt and pepper.
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18
Roast the hens in the upper third of the oven until nicely browned and an instant-read thermometer inserted in the thickest part of a thigh registers 165, about 1 hour and 20 minutes.
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19
Transfer the hens to a platter and let rest in a warm place for 10 minutes.
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20
Increase the oven temperature to 400.
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21
Bake the foil packet of stuffing until hot, about 10 minutes.
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22
Meanwhile, set the roasting pan over moderately high heat.
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23
Add the wine and scrape up the browned bits from the bottom of the pan with a spoon.
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24
Add in the reserved rice-cooking broth.
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25
Pour in the reserved mushroom-soaking liquid, stopping before you reach the grit at the bottom.
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26
Simmer over moderate heat until reduced to 1 cup, 10 minutes.
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27
Season the gravy with salt and pepper and pour it into a warmed gravy boat.
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28
Using a sharp, heavy knife, cut the hens in half and arrange on a platter, stuffing side down.
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29
Pass the gravy at the table along with the extra rice stuffing.
