Mushroom and Roasted Garlic Risotto

Ingredients

• 1.5 cups arborio rice uncooked
• 0.5 teaspoon pepper black freshly ground
• 5 cups chicken stock see unsalted divided
• 8 ounces cremini mushrooms thinly sliced
• 0.5 ounce the following: parmesan rind) dried
• 2 tablespoons fresh sage fresh chopped
• 2  garlic whole
• 1 teaspoon kosher salt 
• 0.5 cup madeira wine divided
• 2 tablespoons olive oil extra-virgin divided
• 1.8 cups onion chopped
• 0.5 cup parmesan cheese grated
• 8 ounces shiitake mushroom caps thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• aluminum foil
• dutch oven
• colander

Directions

1. Preheat oven to 42
2. Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 teaspoon oil.
3. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil.
4. Bake at 425 for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
5. Combine garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.
6. Bring 1 1/2 cups stock to a boil.
7. Add porcini; let stand 30 minutes or until soft.
8. Drain through a colander over a bowl, reserving soaking liquid; chop porcini.
9. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.
10. Heat a Dutch oven over medium heat.
11. Add remaining 2 tablespoons oil; swirl to coat.
12. Add onion to pan; saut 5 minutes or until tender.
13. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini.
14. Add rice; saut 1 minute, stirring constantly.
15. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
16. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/3 cup stock from the last addition.
17. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls.
18. Garnish with sage leaves, if desired.