- 8 cups low-sodium homemade or store-bought low sodium chicken stock
- 1 ounce dried porcini mushrooms, cleaned
- 2 tablespoons olive oil
- 1/2 pound button mushrooms, thinly sliced
- 1/2 pound baby bella (cremini) mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 large shallot, diced (about 1/2 cup)
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 2 tablespoons fresh thyme, chopped
- 2 tablespoon butter
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 2 bay leaves
- 2/3 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish (optional)
In a medium saucepan, bring chicken broth to a simmer. Keep warm.
Pour 1 cup of warmed chicken broth into a small bowl. Add dried mushrooms and cover. Let soak until softened, about 15 minutes. Remove mushrooms and set aside. Return mushroom broth back to pan with chicken broth.
Heat oil in a large saucepan over high heat until shimmering. Add button and baby bella mushrooms, season with salt and pepper, and cook, stirring occasionally, until well browned, about 8 minutes. Add rehydrated porcini and continue to cook, stirring occasionally, until liquid is evaporated, about 2 minutes. Add shallot, garlic, and thyme. Season with salt and pepper, and cook, stirring, until fragrant, about 1 minute. Add butter and rice and cook, stirring, until rice begins to turn translucent, about 1 minute. Add wine and bay leaves and cook until wine mostly absorbed.
Add all except 1 cup of chicken stock and bring to a rolling boil, stirring occasionally. Cover and reduce heat to lowest setting. Cook for 10 minutes, stir, replace cover, and continue cooking until water is mostly absorbed, about 10 minutes longer. Stir in remaining cup of chicken stock, Parmesan, and parsley and season to taste with salt and pepper. Rice should be creamy and settle into a puddle slowly when spooned onto a plate. If too thick, thin out the rice with water or more stock. Serve immediately on very hot plates or bowls.