Porcini, Caramelized Onion and Sage Risotto

I really wanted to try making risotto since I had never made it before. I came across this recipe on the William Sonoma website. It's pretty good! It's kind of a pain to make, but worth it! WARNING: This recipe makes way more than enough for 2 people....It makes like 6-8 servings....so if it's just 1 or 2 of you, cut it down in size.


Ingredients:

• 3/4 oz. dried porcini mushrooms (i only had 1/2 oz and i think it was fine)
  
• 1 cup hot water
• 5 1/2 cups chicken or vegetable stock (i used chicken)
  
• 2 Tbs. unsalted butter
  
• 2 Tbs. olive oil
• 2 yellow 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 Parmigiano-Reggiano cheese (I used asiago since thats what i had)
  
• Salt and freshly ground pepper, to taste
• Fresh sage leaves for garnish (didnt use this)
  

Directions:

• 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 another heavy saucepan over medium-high heat, melt the butter with the olive oil.
  
• Add the onions and sauté, stirring frequently, until brown, about 10 minutes.
  
• Add the rice and mushrooms and stir until a white dot 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 stock.
  
• 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 to the bite but slightly firm in the center and looks creamy, about 10 minutes more.

• Add the 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.