Risotto With Mushrooms

• 2 cups hot water
• 1 ounce dried porcini mushrooms
• 4 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
• 3 tablespoons butter, divided
• 1/2 cup finely chopped yellow onion
• 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
• 1 1/2 cups sliced shiitake mushrooms (about 3 1/2 ounces)
• 1 3/4 cups Arborio rice or other short-grain rice
• 3/4 teaspoon chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese

1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender. Add rice; saute 1 minute. Stir in sage, salt, and pepper. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. 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). Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.
4. Wine note: Here's a great vegetarian risotto that's perfect with red wine because of all the mushrooms. Try the northern Italian red Barbera called aLe Ormea from Michele Chiarlo. The 2005, with earthy, dried cherry flavors, is $ -Karen MacNeil

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

Taken from www.myrecipes.com/recipe/risotto-with-mushrooms (may not work)