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1
Heat the chicken broth in a medium saucepan and keep it warm over low heat.
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2
Cover the dried porcini mushrooms with the warm water to reconstitute them.
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3
Heat 1 tablespoon of oil in a large skillet over medium heat.
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4
Add 1/2 of the diced onion and 1 clove of minced garlic.
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5
Cook, stirring, until translucent, about 5 minutes.
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6
Add the fresh mushrooms, thyme, bay leaf, 1 tablespoon of parsley, and butter.
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7
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
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8
Add the dried porcini mushrooms that were reconstituted in warm water, saving the liquid.
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9
Season again with salt and fresh cracked pepper.
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10
Saute 1 minute then remove from heat and set aside.
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11
Coat a saucepan with remaining 1 tablespoons of oil.
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12
Saute the remaining onion and garlic clove over medium heat.
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13
Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
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14
Stir in wine and liquid that the porcini was reconstituted inbe careful not to add in the mushroom grit/sand just add the liquid.
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15
Cook until liquid is nearly all evaporated.
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16
Now, with a ladle, add 1 cup of the warm broth to the rice pan and simmer, stirring, until the rice has absorbed the liquid.
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17
Add the remaining broth, 1 cup at a time.
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18
Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more.
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19
The risotto should be slightly firm and creamy, not mushy this will take approximately 20 minutes in total.
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20
Transfer the mushroom mixture (reserving about 2-3 tablespoons of the mushrooms) to the rice mixture.
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21
Stir in Parmesan cheese, cook briefly until melted.
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22
Check for seasonings and adjust with salt and pepper if needed.
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23
Spoon risotto into dishes and top with a few of the reserved mushrooms and chopped parsley before serving.
