Mushroom Risotto

This was heavenly goodness in a pan!  This takes time but is so worth it.

3 cups vegetable or chicken broth (I used homemade)

1 cup mushroom broth (from the dried porcinis)

2 tablespoons olive oil, divided

1-1/2 cup sweet yellow onion, diced, divided

1 garlic clove, minced

1/2 pound (8 oz.) fresh mushrooms*, sliced

1 tablespoon fresh thyme, chopped

3 tablespoons fresh Italian parsley, chopped, divided

1 tablespoons butter

Salt and pepper 

½ ounce (.035 lbs.) dried porcini mushrooms

1 cup Arborio rice

1/4 cup dry white wine

1/4 cup fresh Parmesan cheese, grated

Put the dried porcini mushrooms in a glass measuring cup.  Pour about 1-1/2 cups of boiling water over the mushrooms and let sit for 30 minutes.  Remove the mushrooms when they have rehydrated.  Strain the broth through a colander lined with a paper towel.  Reserve one cup of the mushroom liquid.

Heat the chicken broth and the mushroom liquid in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat.  Add ¾ cup onion and cook until translucent, about 5 minutes.  Add 1 T. butter and the mushrooms.  Sauté for 5-7 minutes until lightly browned.  Season with salt and pepper (this is a must; mushrooms need salt). Add the garlic, thyme, and 1 T. Italian parsley.  Saute another 2 minutes.  Rough chop the reconstituted porcini mushrooms and add to the mushroom mixture.  Remove from heat and set aside. 

Coat a saucepan with remaining 1 tablespoon of oil.  Sauté the remaining ¾ cup onion for 4-5 minutes. Add the rice and stir quickly until it is well-coated and opaque, about 1 minute.  This step cooks the starchy coating and prevents the grains from sticking.  Stir in the wine and cook until it is nearly all evaporated.

Now, with a ladle, add about 3/4 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.  You should start at medium heat and then turn it down toward the end.  Add another ¾ cup broth and cook until liquid has absorbed, stirring often.  Keep doing this until all your broth is gone and the rice is cooked.  The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture.  Stir in Parmesan cheese, cook briefly until melted.  Top with the remaining 2 T. parsley.  Total cooking time is between 30-40 minutes.

*I used a combination of white, baby bella, portabella, and shitake mushrooms.