Unctuous Mushroom Risotto
4 cups Low Sodium Chicken Broth
2 tablespoons Olive Oil, divided
1/2 cup White Onion, diced, divided
2 Garlic Cloves, minced, divided
1/2 pound Fresh Sliced Mushrooms (crimini, portobello, trumpet, oyster, etc.)
1 Bay Leaf
1 tablespoon Fresh Thyme Leaves
2 tablespoons Fresh Italian Parsley, chopped, divided
1 tablespoon Unsalted Butter
1/2 ounce Dried Porcini Mushrooms
1 cup Arborio Rice
1/2 cup Parmesan Cheese, grated
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, thyme, bay leaf, 1 tablespoon of parsley, and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Add the dried porcini mushrooms that were reconstituted in warm water, saving the liquid. Season again with salt and fresh cracked pepper. Sauté 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 1 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. Stir in wine and liquid that the porcini was reconstituted in–careful not to add in the mushroom grit/sand. Cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and simmer, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy–approximately 20 minutes in total. Transfer the mushrooms (reserving about 2-3 tablespoons of them) to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with a few mushrooms and chopped parsley before serving.