3 cups homemade or low-salt chicken broth; more if needed
1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
4 Tbs. butter
3/4 cup arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
2/3 cup dry white wine
Kosher salt to taste
1/4 cup chopped flat-leaf parsley
2 Tbs. freshly grated Parmigiano-Reggiano

Description

This Wild Mushroom Risotto Gets Its Deep Flavor From A Combination Of Dried And Fresh Mushrooms. A Little Drizzle Of White Truffle Oil Right Before Serving Is Delicious. For A Very Intense Mushroom Flavor, Use Mushroom Liquor Instead Of Chicken Broth: Sim

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