Risotto with Mushrooms

Ingredients

• 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

Preparation

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; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender. Add rice; sauté 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 “Le Ormeâ€� from Michele Chiarlo. The 2005, with earthy, dried cherry flavors, is $13. —Karen MacNeil