Mushroom Risotto

Directions

1. 1
   In a medium saucepan, heat the chicken broth over low temperature.
2. 2
   Remove 1 cup of the warmed broth and place it in a bowl together with the dried porcini mushrooms; set aside to reconstitute.
3. 3
   In a large skillet over medium heat, add 1 tablespoon olive oil, then add half of the diced onion and 1 of the minced garlic cloves, and cook until translucent while stirring, about 5 minutes.
4. 4
   Add the sliced mushrooms, bay leaves, thyme, parsley, and butter, and saute until lightly browned, about 5 minutes; season to taste with salt and freshly ground pepper.
5. 5
   Drain reconstituted porcini mushrooms of any excess broth.
6. 6
   Drizzle onion and mushroom mixture with truffle oil, then add the reconstituted porcinis and saute for 1 minutes; season to taste again, if necessary, then remove from heat.
7. 7
   Over medium heat, add the remaining 2 tablespoons of oil to a saucepan, rolling to coat the bottom and up the sides a bit, then add the remaining onion and garlic and saute for 2 minutes.
8. 8
   Add the uncooked rice and stir until it is coated well with the oil in the pan and saute, stirring, until it opaque, about 1 minute (this prevents the rice grains from sticking).
9. 9
   Stir in the wine and cook until it is nearly evaporated, about 7 minutes.
10. 10
    Add 1 cup of the warm broth and cook, stirring, until the rice absorbs all the liquid; add another 1 cup of broth and continue to cook, stirring, adding 1 cup at a time as the rice absorbs each addition, until all broth is used (it should be slightly firm and creamy, not mushy).
11. 11
    When all the broth has been absorbed, add the mushrooms into the rice mixture, then stir in the Parmesan and cook until cheese is melted.
12. 12
    Garnish with a drizzle of truffle oil and chopped parsley, and serve.