In a small bowl, combine the mushrooms and the hot water. Let stand for 30 minutes to soften. Using a slotted spoon, remove the mushrooms from the soaking liquid. Chop the mushrooms. Line a sieve with cheesecloth (muslin) and pour the liquid through it into a clean bowl. Set the chopped mushrooms and strained liquid aside separately.
Pour the stock or broth into a saucepan and bring to a simmer. Adjust the heat to keep the liquid hot.
In a large, heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions and sauté until browned, about 10 minutes. Add the rice and mushrooms and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add the chopped or dried sage, the mushroom soaking liquid, and a ladleful of the stock or broth. Reduce the heat to maintain a simmer and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
Add the Parmiggiano and season with salt and pepper. Stir to mix well.
To serve, spoon onto a warmed platter and garnish with sage leaves, if using.
Serves 4.
Ingredients
Directions
In a small bowl, combine the mushrooms and the hot water. Let stand for 30 minutes to soften. Using a slotted spoon, remove the mushrooms from the soaking liquid. Chop the mushrooms. Line a sieve with cheesecloth (muslin) and pour the liquid through it into a clean bowl. Set the chopped mushrooms and strained liquid aside separately.
Pour the stock or broth into a saucepan and bring to a simmer. Adjust the heat to keep the liquid hot.
In a large, heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions and sauté until browned, about 10 minutes. Add the rice and mushrooms and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add the chopped or dried sage, the mushroom soaking liquid, and a ladleful of the stock or broth. Reduce the heat to maintain a simmer and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
Add the Parmiggiano and season with salt and pepper. Stir to mix well.
To serve, spoon onto a warmed platter and garnish with sage leaves, if using.
Serves 4.
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