Mushroom Risotto Recipe

Ingredients

• 1 quart (1L) homemade or store-bought low sodium chicken stock
• 1 ounce (30g) dried porcini or morel mushrooms (optional)
• 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
• 4 tablespoons (60ml) extra-virgin olive oil
• 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
• 4 tablespoons (50g) unsalted butter
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
• 2 medium cloves garlic, finely minced
• 2 teaspoons (10ml) soy sauce
• 1 tablespoon (15ml) light miso paste
• 3/4 cup (175ml) dry white wine
• 1/4 cup (60ml) heavy cream (optional)
• 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons minced fresh parsley leaves (about 8g)

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