Mushroom Risotto

Directions

1. 1
   Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes.
2. 2
   Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl.
3. 3
   Strain the soaking liquid through a coffee filter to remove any grit.
4. 4
   (You should have a generous 1/3 cup liquid).
5. 5
   Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.
6. 6
   Heat the olive oil in a heavy 2 to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes.
7. 7
   Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick).
8. 8
   Stir in the rice and cook, stirring constantly, for 2 minutes.
9. 9
   Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute.
10. 10
    Stir in the chopped dried mushrooms.
11. 11
    Remove the herb sprigs from the stock with a slotted spoon or tongs.
12. 12
    Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed.
13. 13
    Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking.
14. 14
    Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste.
15. 15
    Garnish risotto with the additional thyme and sage sprigs and serve immediately.