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1
Preheat oven to 375 degrees. Slice baby bella and wild mushrooms.
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2
Slice 1 yellow onion into thin strips.
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3
Mix mushrooms, onion, chopped thyme, and melted butter. Season with salt and pepper. Spread mushroom mixture on a large sheet pan.
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4
Roast mushrooms and onion until browned, about 40 minutes. Mix once while roasting.
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5
Meanwhile, boil 2 cups of water. Pour water over dried porcini and rehydrate the mushrooms for about 15 minutes.
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6
Heat chicken stock in a medium saucepan. Bring to a boil and let slightly reduce to approximately 3-4 cups. Gently place porcini mushrooms into chicken stock as to not disturb grit. Pour porcini/water mixture into chicken stock. Stop pouring the mushroom liquid before you get to the grit. Turn heat down and simmer.
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7
Cut leek in half lengthwise and chop white and green parts. Heat 1/2 tablespoon olive oil in small saucepan.Cook leeks until barely softened, about 3 minutes. Add cognac and cook for another 2 minutes. Pour heavy cream over leeks and lightly simmer until mixture thickens and leeks are soft, about 15 minutes. Be careful not to boil.
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8
Heat 2 tablespoons olive oil in a large, heavy bottom pan. Dice one yellow onion and when oil glistens, saute the onion until translucent.
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9
Pour arborio rice into pan with onion. Cook for 2 minutes, stirring so that rice does not stick.
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10
Pour white wine into pan. Stir with rice until wine is almost dissolved but not completely.
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11
Add 1/2 cup of chicken broth/mushroom mixture. Stir until broth is almost dissolved. Repeat with another 1/2 cup broth.
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12
Continue adding broth (make sure to get mushrooms as this adds lots of flavor) in 1/2 cup increments until risotto is creamy and rice is soft but still slightly firm.
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13
Turn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese. For added mushroom flavor, mix white truffle oil into finished risotto. Season with salt and pepper.
