The BEST Mushroom Risotto

Bring the 6 cups bone broth, 2 cups water and 2 teaspoons soy sauce to a boil in a medium saucepan. Add the 1/2 ounce porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.

Meanwhile, melt the 4 Tablespoons butter in a large sauce pot or dutch oven over medium heat. Add 2 Tablespoons olive oil. Add the 2 medium onions and saute until tender, about 8 minutes. Add the 10 ounces cremini mushrooms, porcini mushrooms and 2 cloves garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

Stir in the 1 1/2 cups Arborio rice and saute for a few minutes. Add the 3/4 cup dry white wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.

Stir in the 2/3 cup Parmesan and 2 Tablespoons parsley. Season with salt and pepper, to taste.

Enjoy!