1-1/2 oz. dried porcini mushrooms
5 cups chicken or vegetable broth
3 tablespoons butter
2 tablespoons olive oil
1 small yellow onion finely chopped
1-1/2 cups risotto rice (Arborio, Carnaroli, Vialone Nano)
1/2 cup white wine
1/3 cup grated parmigiano reggiano cheese, plus more for serving
2 tablespoons chopped parsley
Combine the dried mushrooms with hot tap water to cover in a small bowl or glass measuring cup. After 10 minutes remove the mushrooms with your hand, squeezing them to remove as much water as possible. Transfer to a cutting board and coarsely chop. Strain the liquid from the mushrooms into a saucepan. Add the broth and gently heat until veryhot but not boiling.
Combine 1 tablespoon of the butter and olive oil in a large saucepan or small casserole. Turn the heat to medium high. When the butter is melted add the onion and cook, stirring, until the onion is softened but not brown.
Add the rice to the onion and stir well to combine for 2-3 minutes. Add the wine and cook, stirring continually until the wine is mostly evaporated. Begin to add the broth about 1/2 cup at a time, using a ladle or measuring cup. After the first broth has been added, add the chopped mushrooms and continue to add the broth, a ladle at a time, stirring well until the portion of broth has mostly been absorbed by the rice.
The rice is done when you taste it and it is no longer crunchy, 18-20 minutes. At that point, add the remaining butter and parmesan cheese and one additional ladle of broth. Stir well to combine the risotto and butter and cheese. Italians say the texture should be, al onda, with waves. Not stiff and not soupy. Serve immediately! Risotto waits for no one.