Ingredients

6 cups bone broth (chicken broth or stock)

2 cups water

2 teaspoons soy sauce

1/2 ounce porcini mushrooms (dried and rinsed in strainer)

4 tablespoons unsalted butter

2 tablespoons olive oil

2 medium onions (chopped fine, about 2 cups)

10 ounces cremini mushrooms (finely chopped)

2 cloves garlic (minced)

1 1/2 cups Arborio rice

3/4 cup dry white wine (or dry vermouth)

2/3 cup Parmesan cheese (grated)

2 tablespoons parsley (chopped)

Salt and pepper (to taste)

Instructions

Step 1: In a medium saucepan, bring the bone broth, water, and soy sauce to a boil. Add the porcini mushrooms and reduce to a simmer. Cook for 5-10 minutes until the porcini are tender, then remove them with a slotted spoon and finely chop. Keep the broth simmering on the stove.

Step 2: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the olive oil, then sauté the onions until tender, about 8 minutes. Add the cremini mushrooms, chopped porcini, and garlic. Cook until the mushrooms are tender and their juices evaporate, about 5 minutes.

Step 3: Stir in the Arborio rice and sauté for a few minutes until the rice is well coated. Pour in the white wine and cook, stirring often, until the wine is absorbed, about 2 minutes.

Step 4: Add 1 cup of the hot broth and simmer over medium-low heat, stirring frequently, until the liquid is absorbed, about 3 minutes. Continue adding the broth one cup at a time, stirring often and allowing each addition to absorb before adding the next. Cook until the rice is tender and the risotto is creamy, about 30 minutes total.

Step 5: Stir in the Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve immediately and enjoy!

Tips & Variations

Use homemade broth or high-quality store-bought broth for the best flavor.

For a vegetarian version, substitute vegetable broth for the bone broth and omit soy sauce if avoiding gluten.

Add a splash of cream or an extra knob of butter at the end for an even richer risotto.

Experiment with other mushrooms like shiitake or oyster for different textures and flavors.

FAQs

Can I make this risotto vegan?

Yes, substitute the butter for vegan margarine or olive oil and use vegetable broth. Omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.

Can I prepare risotto ahead of time?

Risotto is best served immediately for the creamiest texture. However, you can cook it ahead and gently reheat with added broth. Note that the texture will be slightly less creamy when reheated.