Mushroom Risotto with Pancetta and Sage | America's Test Kitchen

Ingredients

• 2 bay leaves
• 4 sprigs fresh parsley leaves
• 1 ounce dried porcini mushrooms
• 3 1/2 cups low-sodium chicken broth
• 2 teaspoons soy sauce
• 4 tablespoons unsalted butter
• 1 1/4 pounds cremini mushrooms, wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
• 2 medium onions, chopped fine (2 cups)
• 1/2 teaspoon table salt
• 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
• 2 ounces pancetta, finely chopped
• 1 pound Arborio rice (2 1/8 cups)
• 1 cup dry white wine or dry vermouth
• 2 ounces Parmesan cheese, finely grated (about 1 cup)
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon minced fresh sage leaf