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1
Soak dried porcini in 3 cups water until rehydrated, about an hour.
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2
Strain the mushrooms, reserving the broth for the risotto.
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3
(Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.)
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4
Roughly chop the mushrooms, then set aside.
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5
When you're ready, heat the chicken stock and mushroom broth to a simmer.
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6
Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent.
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7
Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent.
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8
Add wine and stir until almost all the liquid has cooked off.
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9
Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time.
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10
Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
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11
After 15 to 20 minutes, the rice should be close to al dente.
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12
Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously.
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13
Taste and adjust seasoning.
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14
Remove from heat and stir in butter, then cheese.
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15
Serve immediately.
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16
To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.
