1½pounds(680grams)mushroomsmixed - white mushrooms, portobello, chanterelle, or other
½teaspoon(3grams)saltor more to taste
¼teaspoon(1gram)black pepperor more to taste
⅓cup(10grams)dried porcinioptional
2cups(400grams)Arborio riceor other risotto rice
½cup(120grams)dry white wine
8cups(2liters)vegetable broth
3tablespoons(45grams)butteror vegan butter
¾cup(75grams)parmesan cheeseor vegan cheese
½cup(20grams)flat-leaf parsley
STEP 1: START WITH MUSHROOMS
Put the dried mushrooms to soak with warm water for 10 minutesClean and chop the fresh mushrooms into small bite-size pieces.Finely chop the onion and the parsley.Warm up the vegetable broth in a separate pot and keep it hot throughout the recipe
In a large skillet or dutch oven fry the finely chopped onion in olive oil for 3 minutes.
Add chopped mushrooms, salt, black pepper, and cook for 5 minutes, then add soaked dry mushrooms.Reserve soaking liquid for later.
STEP 2: ADD RICE
Add rice, stir for 2 minutes on medium-high heat until pan is dry.Add white wine and stir until wine is absorbed.
Add reserved soaking water from dry mushrooms and 2 ladlefuls of hot vegetable broth.Stir often, almost continuously. When the broth is absorbed, add more. Always two ladlefuls at a time.Repeat until rice is cooked al dente (about 15 minutes).Note: You might have some broth leftover or need a little more depending on rice variety.
STEP 3: ADD CHEESE AND BUTTER
Turn heat off a let cool down for 1 minute. Add cold parmesan, butter, and chopped parsley.Stir for 2 minutes until ultra creamy. Add more vegetable broth if required. Taste and adjust for salt and cheese.
Serve a ladleful or two of mushroom risotto on a flat plate and eat with a fork. You can sprinkle with parsley, cheese, or drizzle with good quality extra virgin olive oil.
Note: serve risotto "all'onda," which means "wavy" in Italian. That is a creamy consistency that is not too thick nor too liquid.Risotto should spread on the plate on its own, just by slightly rotating and inclining the plate without touching the rice. However, it should not have excess watery liquid around the edges. The rice grains should be clearly separated and have some bite.