MUSHROOM RISOTTO - Stefano Faita

Ingredients

• 3 tbsps Stefano extra virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 lb fresh portobello and cremini mushrooms, sliced
• 2 bay leaves
• 2 tbsps fresh thyme, chopped
• 2 tbsps fresh Italian parsley, chopped
• 2 tbsps butter
• Salt and pepper to taste
• 1-ounce dried porcini mushrooms, wiped of grit and soaked in water for 15min
• 2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 8 cups warm chicken broth
• 1/2 cup fresh Parmigiano Reggiano cheese, grated
• 1 tbsp butter