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1
In a small bowl, mix the porcini mushrooms and hot water.
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2
Soak for 30 minutes to soften.
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3
Drain the mushrooms, reserving the soaking liquid.
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4
Chop the mushrooms,.
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5
In a small saucepan over high heat, bring the stock to a simmer.
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6
Reduce the heat to low and keep the liquid hot.
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7
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.
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8
Add the remaining 1 tbls.
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9
butter to pan.
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10
Add baby bella mushrooms, shiitake mushrooms, and oyster mushrooms to pan and cook about 10 more minutes.
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11
Add the rice and mushrooms(including the chopped porcini mushrooms) to the onions and stir about 1 minute.
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12
Add the wine and stir until it is absorbed, about 2 minutes.
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13
Add the chopped sage, the reserved mushroom soaking liquid and 3/4 cup of the stock.
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14
Adjust the heat to simmer, so that liquid bubbles and is absorbed slowly.
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15
Stir until liquid is absorbed.
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16
Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes.
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17
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.
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18
Add the Parmesan cheese and salt and pepper to taste.
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19
Stir to mix well.
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20
To serve, spoon risotto into a shallow serving bowl.
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21
Garnish with sage leaves and enjoy!
