- 4 cups low sodium chicken or vegetable broth plus 1/4 cup of mushroom broth from reconstituted mushrooms, strained
- 2 tablespoons olive oil, divided
- 1 small onion, diced, divided
- 2 garlic cloves, minced, divided
- 8 ounces fresh mushrooms, sliced
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped
- 1 tablespoons fresh Italian parsley, chopped
- 1 tablespoons butter
- Kosher Salt and pepper
- 1-ounce dried porcini mushrooms
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Heat the chicken or vegetable broth in a medium saucepan and keep warm over low heat. Later, add in the strained mushroom liquid, 1/4 cup.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 of the diced onion and 1 clove minced garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drain and strain the dried mushrooms reserving 1/4 cup of the liquid for adding into the broth. This adds in more flavor. Add the dried porcini mushrooms which were reconstituted in 1 cup of hot water. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 1 tablespoon of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 2 minutes. Stir in the wine and cook until it is nearly all evaporated. About 1 minute.
Add into the broth the 1/4 cup of reserved mushroom liquid. Now, using a ladle, add 1 ladle of the warm broth into the rice and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 ladle at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. This should take about 20 minutes. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Serve with more shredded Parmesan.