Mushroom And Roasted Garlic Risotto

• 2 whole garlic heads
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 cup plus 2 tablespoons Madeira, divided
• 5 cups unsalted chicken stock, divided
• 1/2 cup dried porcini mushrooms (1/2 ounce)
• 1 3/4 cups chopped onion
• 3 cups thinly sliced cremini mushrooms (about 8 ounces)
• 2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
• 1 1/2 cups uncooked Arborio rice
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh sage
• Whole sage leaves (optional)

1. Preheat oven to 425u0b0.
2. Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 teaspoon oil. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil. Bake at 425u0b0 for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.
3. Bring 1 1/2 cups stock to a boil. Add porcini; let stand 30 minutes or until soft. Drain through a colander over a bowl, reserving soaking liquid; chop porcini. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.
4. Heat a Dutch oven over medium heat. Add remaining 2 tablespoons oil; swirl to coat. Add onion to pan; saute 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini. Add rice; saute 1 minute, stirring constantly. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/3 cup stock from the last addition. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls. Garnish with sage leaves, if desired.

garlic, extravirgin olive oil, madeira, chicken, porcini mushrooms, onion, cremini mushrooms, shiitake mushroom, rice, parmesan cheese, kosher salt, freshly ground black pepper, fresh sage, sage

Taken from www.myrecipes.com/recipe/mushroom-roasted-garlic-risotto (may not work)