One-Pot Mushroom Risotto | America's Test Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces cremini mushrooms, trimmed and quartered
• 8 ounces shiitake mushrooms, stemmed and quartered
• 1 1/2 teaspoons table salt, divided
• 1/2 teaspoon pepper
• 6 tablespoons unsalted butter, cut into 6 pieces, divided
• 2 shallots, minced
• 1/4 ounce dried porcini mushrooms, rinsed and chopped fine
• 3 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 4 cups water, divided
• 2 teaspoons chopped fresh thyme
• 2 ounces Parmesan cheese, grated (1 cup)
• 2 tablespoons chopped fresh parsley, plus extra for sprinkling