By Publix Apron's Chef Rob Citto
2 ounces dried porcinis
1 quart vegetable broth
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely chopped
3 cloves garlic
1 cup Arborio rice
2 sprigs fresh sage
1 cup sherry wine
½ cup Reggiano parmesan, grated
salt and pepper to taste
Place dried porcinis and broth in a saucepan and bring to a boil. Reduce heat to low and simmer.
In a large sauté pan, heat oil and butter over medium high heat. Add shallots and garlic, sauté 1-2 minutes. Add risotto and sage, sauté 1-2 minutes more. Add sherry and cook until liquid is completely absorbed. Add a ladle of hot broth and simmer, stirring frequently until liquid is absorbed. Continue to ladle broth into Risotto, one ladle at a time making sure each ladle is absorbed before adding the next. Stir continually as you add broth, remove from heat when rice is cooked to al dente.
Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the Risotto.
Stir in parmesan and mushrooms, season your Risotto with salt and pepper and serve with Osso Bucco.