Mushroom and Radicchio Risotto

Put the porcini mushrooms in a bowl with 1 cup of boiling water and soak for 10 minutes. Drain the soaking liquid through a fine sieve into the hot chicken stock. Chop the porcini mushrooms.

Melt the butter with the oil in a large saucepan over a medium heat and add the onion, garlic and sage with a good pinch of salt. Cover and cook until the onion is tender, but not coloured.

Add the rice, stirring to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).

Add the wine and the porcini mushrooms and stir until all the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. After about 20 minutes when the risotto is tender to the bite and has a creamy consistency, add the butter and the parmesan and stir to combine. Season well.

Topping: While the risotto is cooking, melt the butter with the olive oil in a large sauté pan. Cook the mushrooms and sage with a good pinch of salt and pepper over a high heat until tender. Stir in the radicchio until just wilted then stir in the parsley. Stir half of this mixture into the risotto. 

To serve: Spoon the risotto into warm serving bowls and top with the remaining mushroom mixture and parmesan.