Risotto is a labor of love, when you make this grab a glass of wine and enjoy the process.
1. Clean mushrooms by wiping with dry paper towel; do not wash. Remove mushroom stems; coarsely chop and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) Set aside.
2. Pour broth into 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce; heat to boiling. Reduce heat; simmer uncovered 30 minutes.
3. Strain broth; discard stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water.
4. In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion; cook 5 minutes.
Add rice; stir to combine.
Cook 1 minute. Add wine; heat to boiling. Cook until liquid is reduced by half.
5. Add 1/2 cup broth; cook over medium-high heat, stirring constantly, until rice has absorbed liquid.
6. Adding 1/2 cup broth at a time, continue cooking and stirring 20 to 25 minutes until all broth has been added and absorbed. When done, rice should be just cooked and slightly chewy.
7. Stir in cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
8. To make fried sage leaves, in 8-inch skillet, heat olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds (do not brown leaves). Remove leaves from skillet; sprinkle with dash of salt
9. Serve risotto in individual shallow bowls. Top each with a few sage leaves and Parmesan cheese shavings.