Mushroom & Roasted Garlic Risotto

Step 1: Preheat the oven to 425°.

Step 2: Cut the top off each garlic head. Rub the cut side of each garlic head with 1 teaspoon oil. Remove the white papery skin from garlic heads (do not peel or separate the cloves). Wrap the garlic in foil. Bake at 425° for 1 hour or until tender; cool 10 minutes.

Step 3: Separate the cloves; squeeze to extract the garlic pulp. Discard skins. Combine the garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.

Step 4: Bring 1 1/2 cups stock to a boil. Add the porcini mushrooms; let stand for 30 minutes or until soft. (You can do this while the garlic roasts). Drain through a colander over a bowl, reserving the soaking liquid. Chop the porcini.

Step 5: Combine the porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.

Step 6: Heat a Dutch oven over medium heat. Add the remaining 2 tablespoons oil; swirl to coat. Add onion to the pan; saute for 5 minutes or until tender. Add the cremini and shiitake mushrooms, cook 5 minutes or until browned, stirring occasionally. Stir in the porcini mushrooms.

Step 7: Add the rice; saute 1 minute, stirring constantly. Add the remaining 1/2 cup Madeira; cook 1 minute or until the liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining stock 3/4 cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next (about 25 minutes total). (This is where 10 to 15 minutes into this process you can "pause" your risotto....see the recipe description) Reserve 1/3 cup stock from the last addition.

Step 8: Remove the pan from the heat; stir in the garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls. Garnish with sage leaves if desired.