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1
Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
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2
If youre using dried mushrooms, place the mushrooms and the 2 quarts of water in a medium saucepan over medium heat and bring to a simmer.
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3
Remove from heat and let sit for at least 15 minutes.
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4
Strain the mushroom broth through a fine-mesh strainer set over another medium saucepan, leaving any sediment behind, and keep at a bare simmer over low heat.
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5
(Either save the rehydrated mushrooms for another use, or chop them, season them with salt, and add them to the risotto halfway through the cooking.)
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6
In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering.
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7
Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
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8
Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes.
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9
Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes.
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10
Pour a ladleful of the simmering broth over the rice.
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11
Let simmer, stirring constantly, until the rice absorbs the liquid.
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12
Continue adding broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth).
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13
Taste as you go for doneness, seasoning with salt and pepper as needed.
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14
When the rice is done, remove from heat and stir in the Parmesan and parsley.
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15
Taste and season with more salt, pepper, and Parmesan as needed.
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16
Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately.
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17
Drizzle each serving with olive oil.
