MUSHROOM RISOTTO

Ingredients

Preparation

1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic. Cook, stirring, until translucent, about 3-4 minutes.
4. Add the fresh mushrooms, herbs and butter. Sauté for 3 to 5 minutes until lightly browned and season with salt and pepper.
5. Add the dried porcini mushrooms, season again with salt and pepper.
6. Add the rice and stir quickly until it is well coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking.
7. Stir in wine and cook until it is nearly all evaporated.
8. Using a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
9. Stir in Parmesan cheese and butter, cook briefly until melted.
10. Remove bay leaves, top with fresh chopped parsley and serve.