INGREDIENTS
1 qt
low-sodium chicken stock or vegetable stock, or (950ml) homemade
1 oz
dried porcini mushrooms (optional)
1
1⁄2 pounds (700g) mixed mushrooms such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tbsp
extra-virgin olive oil
4 tbsp
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
1
1⁄2 cups risotto rice such as arborio or vialone nano
2 tsp
soy sauce
1 tbsp
light miso paste
3
⁄4 cup dry white wine
1
⁄4 cup heavy cream (optional; see note)
1 oz
finely grated Parmigiano-Reggiano cheese plus more for serving
finely minced mixed fresh herbs such as parsley, chervil, tarragon, and/or chives