Dried Mushroom Risotto

Dried mushrooms add an amazing depth of flavour to a creamy risotto. Serves 4

  • 1 ounce dried porcini mushrooms
  • 6 cups chicken or vegetable stock
  • ¼ cup olive oil
  • 1 onion, minced
  • 1 teaspoon dried sage leaves, crumbled
  • 2 cups Arborio rice
  • 1 cup grated Romano cheese, divided
  • Salt and pepper to taste

Place mushrooms in ½ cup boiling water. Let sit for 10 minutes. Meanwhile, bring stock to a simmer in a medium saucepan. Set aside on low heat, covered. Remove mushrooms from water, cut into strips, and set aside. Strain water through a coffee filter into simmering broth. In a large saucepan, heat oil over medium heat. Add onion and sage. Cook for 2–3 minutes. Add rice and stir well to coat. Cook for an additional 2–3 minutes, or until the rice begins to look translucent. Begin to ladle hot broth into the rice, ½ cup at a time, stirring constantly, until all of the broth has been absorbed. Remove from heat, stir in ½ cup cheese and season to taste. Serve in warm bowls, topped with remaining cheese.