Creamy Mushroom Risotto

• 6 cups vegetable broth
• 1/2 oz dried porcini mushrooms (optional, for depth)
• 3 tbsp olive oil
• 1 lb mixed mushrooms, such as cremini, shiitake and oyster mushrooms, sliced
• 1 1/2 tsp kosher salt, divided
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 2 tsp fresh thyme leaves
• 3 tbsp butter
• 3/4 cup finely grated Parmesan
• Black pepper and chopped parsley, to finish

1. 1Warm the broth in a saucepan with the dried porcini and keep it at a bare simmer.
2. 2Heat 2 tbsp oil in a wide, heavy pot over medium-high. Cook the fresh mushrooms with 1/2 tsp salt, stirring rarely, until browned and their liquid has cooked off, 8–10 minutes. Set aside.
3. 3Lower the heat to medium and add the remaining oil, the shallots and garlic. Cook until soft, 3 minutes. Add the rice and stir until the edges turn translucent, 2 minutes.
4. 4Add the wine and stir until absorbed. Add the remaining salt and a ladle of hot broth (leave the porcini behind for now). Stir often, adding a ladle more each time the pot looks almost dry.
5. 5After about 15 minutes, chop the porcini and add them with the browned mushrooms and thyme. Keep adding broth until the rice is creamy and tender with a slight bite, 18–22 minutes in all.
6. 6Off the heat, beat in the butter and Parmesan until glossy. The risotto should flow slowly when spooned. Add a splash of broth if it's stiff. Season with pepper, top with parsley and serve right away.

Tap a step to mark it done.