Ingredients:

  • 6 cups (1.4 liters) low-sodium vegetable broth
  • 1 ounce (28g) dried porcini mushrooms
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups (300g) Arborio rice
  • ½ cup (120ml) dry white wine
  • 1 pound (450g) mixed fresh mushrooms (cremini, shiitake, oyster), sliced
  • ½ cup (50g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Rehydrate the dried porcini mushrooms in hot vegetable broth. Once softened, remove the mushrooms, chop finely, and reserve. Keep the broth warm on low heat.
  2. Heat olive oil and butter in a large saucepan or Dutch oven over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  3. Add Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly, until slightly translucent.
  4. Pour in white wine and cook, stirring, until almost completely absorbed.
  5. Add a ladleful of warm broth to the rice, stirring constantly until absorbed. Repeat, adding broth a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. While the rice cooks, sauté the fresh mushrooms in a separate pan until golden brown and softened. Season with salt and pepper. Add the reserved porcini and chopped porcini to the mushrooms in the last few minutes of cooking.
  7. When the rice is al dente and the risotto is creamy, stir in the sautéed mushrooms, Parmesan cheese, and parsley.
  8. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and parsley.