Risotto Iwth Mushrooms

• 2 cups hot water
• 1 ounce dried porcini mushrooms
• 4 12 cups organic vegetable broth
• 3 tablespoons butter, divided
• 12 cup yellow onion, finely chopped
• 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
• 1 12 cups sliced shiitake mushrooms (about 3 1/2 ounces)
• 1 34 cups arborio rice
• 34 teaspoon chopped fresh sage
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 cup freshly grated parmigiano-reggiano cheese (2 ounces)

1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes.
2. Drain mushrooms in a colander over a bowl, reserving soaking liquid.
3. Coarsely chop mushrooms.
4. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil).
5. Keep warm over low heat.
6. Melt 2 tablespoons butter in a large saucepan over medium-high heat.
7. Add onion to pan; saute 5 minutes.
8. Add porcini, cremini and shiitake mushrooms; cook 8 minutes or until tender.
9. Add rice; saute 1 minute.
10. Stir in sage, salt and pepper.
11. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly.
12. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
13. Remove from heat.
14. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.

water, porcini mushrooms, vegetable broth, butter, yellow onion, cremini mushrooms, shiitake mushrooms, arborio rice, fresh sage, salt, ground black pepper, cheese

Taken from www.food.com/recipe/risotto-iwth-mushrooms-296482 (may not work)