Mushroom Risotto

My daughters mother in law is Italian and this tastes like hers. I have made this many times using different dried mushrooms. It is excellent. Very earthy comfort food

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 4  cups chicken broth
• 3  tablespoons olive oil, divided
• 1  diced onion, divided sometimes i use shallot
• 2  garlic cloves, divided
• 1  lb mushroom, sliced (I use a mixture of cremini, shitake, & portobello)
• 1  bay leaf
• 1  tablespoon fresh thyme
• 1  teaspoon dried thyme
• 1  tablespoon  chopped flat-leaf Italian parsley
• 2  tablespoons butter
•  salt & pepper
• 1  tablespoon  truffle oil
• 1  ounce dried porcini mushrooms, wiped of grit
• 1  cup arborio rice
• 1⁄2 cup dry white wine
• 1⁄2 cup  freshly grated parmesan cheese
•  fresh Italian parsley (to garnish)

Directions

1. Heat the chicken stock in a medium saucepan and keep warm on low heat.
2. Reconstitute the dried mushrooms in 1 cup of warm chicken broth.
3. Drain & set aside.
4. Reserve the soaking broth.
5. Heat 1 Tbsp of olive oil in a large skillet over medium heat.
6. Add 1/2 the onion and 1 clove of garlic.
7. Cook and stir until translucent, about 5 minutes. Add the fresh mushrooms, herbs, and butter.
8. Saute 5- 7 minutes until browned.
9. Add the reconstituted dried mushrooms and drizzle with Truffle oil
10. Saute 1 minute,
11. Add salt & freshly cracked black pepper
12. Remove from heat. Set aside.
13. Add remaining oil to a medium saucepan.
14. Saute the remaining onion and garlic.
15. Add the rice and stir quickly until it is well coated and opaque.(1 minute).
16. Add the wine and cook and stir until almost completely evaporated.
17. Add the warm chicken stock 1 ladle at a time stirring after each addition until rice absorbs liquid. This step takes about 20 minutes. When done the risitto should be slightly firm and creamy.
18. Add the mushroome to the rice.
19. Stir in Parmesan cheese.
20. Top with a drizzle of truffle oil & chopped Parsley.
21. Divine.