PORCINI, CARAMELIZED ONION AND SAGE RISOTTO

PORCINI, CARAMELIZED ONION AND SAGE RISOTTO image

Yield 6 people

Number Of Ingredients 12

3/4 oz. dried porcini mushrooms
1 cup hot water
5 1/2 cups chicken or vegetable stock, or canned broth
2 Tbs. unsalted butter
2 Tbs. olive oil
2 onions, quartered lengthwise and sliced crosswise
2 cups arborio or medium-grain rice
3/4 cup dry white wine
1 Tbs. finely chopped fresh sage or 1 tsp. dried
1 1/2 cups freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
Fresh sage leaves

Steps:

In a small bowl, combine the mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms. In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy medium saucepan over medium-high heat, melt the butter with the olive oil and sauté the onions, stirring frequently, until brown, about 10 minutes. To the onions, add the rice and mushrooms and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the broth. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more. Add the Parmesan cheese and season with salt and pepper. Stir to mix well. To serve, spoon the risotto into a shallow serving bowl. Garnish with the sage leaves. Serves 6. Adapted from Williams-Sonoma Pasta Collection,Risotto,by Kristine Kidd (Time-Life Books, 1992).