Mushroom Risotto

Instructions

1. • 1 ounce dried porcini mushrooms 
   • 5 cups water 
   • 4 cups chicken broth 
   • 1 tablespoon soy sauce
   Rinse porcini mushrooms in fine-mesh strainer under running water to remove any grit. Bring porcini mushrooms, water, broth, and soy sauce to boil in large saucepan over medium-high heat; reduce heat to medium-low and simmer until porcini mushrooms are softened and fully hydrated, about 15 minutes. Strain broth through fine-mesh strainer set over large bowl. Return broth to saucepan, cover, and keep warm over low heat. Mince porcini mushrooms and set aside. 
2. • 2 tablespoons vegetable oil 
   • 11 ounces maitake mushrooms, root ends removed and cut into 2-inch pieces 
   • Kosher salt and pepper 
   • 2 garlic cloves, chopped fine
   Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add maitakes and season with salt and pepper to taste. Cook until moisture released by mushrooms evaporates and mushrooms are well browned, 6 to 8 minutes. Reduce heat to medium-low, add garlic, and cook until fragrant, about 1 minute. Transfer maitake mushroom mixture to small bowl. Wipe pot clean with paper towels.  
3. • 2 tablespoons vegetable oil 
   • ¼ cup finely chopped onion 
   • 1 teaspoon kosher salt 
   • 2 cups Arborio rice 
   • ½ cup white wine
   Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add rice and cook, stirring frequently, until rice turns translucent at edges, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine and pot is nearly dry. Add ½ cup broth and cook, stirring constantly, until broth is mostly absorbed and bubbling is rapid. Continue adding broth, ½ cup at time, allowing bubbling to become rapid between additions, and cook, stirring constantly, until rice is cooked through but firm at center, 15 to 18 minutes (rice may not require all of broth). 
4. • 4 tablespoons unsalted butter 
   • 1 ounce plus 1 ounce Parmesan cheese, finely grated, divided 
   • 2 tablespoons chopped fresh parsley 
   • Kosher salt and pepper
   Off heat, stir in porcini mushrooms and maitake mushrooms, butter, 1 ounce Parmesan, parsley, and ½ cup broth. Season with salt and pepper to taste. Serve immediately on warmed plates, sprinkling individual servings with remaining 1 ounce Parmesan cheese.