Instructions:

Place dried mushrooms in a bowl and pour hot water over them, then set aside. Prepare hot vegetable broth and also set it aside.

Dice the onion and finely chop the garlic. Fry them with 2 tablespoons of butter in a medium-sized pot over medium-high heat until translucent.

Take the mushrooms out of the soaking water (do not discard) and chop them. Add them to the pot along with risotto rice and fry for 2 minutes.

Deglaze with white wine and the soaking water, then let it cook until the liquid has evaporated.

Gradually pour vegetable broth over the rice, just enough to cover it. Once the rice has absorbed the broth, add more.

This process takes about 20 minutes over medium heat. Stir regularly.

Meanwhile, cut mushrooms into bite-sized pieces.

Crisply fry sage leaves in a pan with the remaining butter.