1-Infuse broth with dried porcini and bay leaf: Creating Porcini Mushroom Risotto starts with preparing your ingredients, like infusing 6 cups of low-sodium vegetable broth with a one-ounce package of dried porcini mushrooms and a bay leaf, simmering for 10 minutes to draw out those deep flavors.

2-Brown shallots and cremini mushrooms: Begin by heating 3 tablespoons of unsalted butter in a pan over medium heat, where you’ll brown the finely diced shallots and 16 ounces of thinly sliced cremini mushrooms with 1 teaspoon of kosher salt until the moisture evaporates and they turn golden.

3-Add garlic and porcini, then toast rice: Once that’s done, add the 2 cloves of finely chopped garlic and the chopped reconstituted porcini mushrooms, cooking for another 2-3 minutes to build more layers of taste. Stir in 1 cup of arborio rice and let it toast for 2-3 minutes, then pour in 1/2 cup of dry, unoaked white wine, stirring until it fully evaporates to deglaze the pan.

4-Deglaze with wine and add broth gradually: Now, add the porcini-infused broth gradually, one cup at a time, over low heat while stirring often to release the starches from the rice; this takes about 20-25 minutes until the rice is creamy and al dente.

5-Finish with butter, cheese, and seasoning: Finish by mixing in the remaining 1 tablespoon of unsalted butter and 1/2 cup of grated parmesan cheese, then season with kosher salt and ground black pepper to taste. Serve it right away, topped with garnishes like crispy roasted mushrooms, fresh herbs, extra parmesan, and freshly cracked black pepper for a stunning finish.