Ingredients

6 cups bone broth (chicken broth or stock)

2 cups water

2 teaspoons soy sauce

1/2 ounce dried porcini mushrooms (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 grated Parmesan cheese

2 tablespoons chopped parsley

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 dried porcini mushrooms and reduce to a simmer. Cook until the porcini are tender, about 5 to 10 minutes. Remove the porcini with a slotted spoon, finely chop them, and keep the broth simmering on the stove.

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

Step 3: Stir the Arborio rice into the mushroom mixture and sauté for a few minutes to toast it slightly. 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 to the rice mixture and simmer over medium-low heat, stirring frequently, until the liquid is absorbed, about 3 minutes. Continue adding the broth in 1-cup increments, stirring frequently and letting it absorb before adding more, until the rice is just tender and the risotto is creamy. This process should take about 30 minutes.

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

Tips & Variations

For a richer flavor, use homemade bone broth or a high-quality store-bought broth.

Feel free to add a splash of heavy cream at the end for an extra creamy risotto.

Swap cremini mushrooms for shiitake or button mushrooms if you prefer a different texture.

Use fresh herbs like thyme or oregano alongside parsley for added aroma.

FAQs

Can I use vegetable broth instead of bone broth?

Yes, you can substitute vegetable broth to make this dish vegetarian. Just ensure it is flavorful to keep the risotto rich and tasty.

What if I don’t have Arborio rice?

Arborio rice is ideal because of its high starch content, which creates the creamy texture of risotto. If unavailable, Carnaroli or Vialone Nano rice are good alternatives. Avoid regular long-grain rice as it won’t yield the same creamy result.