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Mushroom Risotto

Tyler Florence
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Bay leaves

2

Garlic cloves

2 tbsp

Italian parsley, fresh

1

Italian parsley, Fresh

1

Onion

1 oz

Porcini mushrooms, dried

1 lb

Portobello and crimini mushrooms, fresh

2 tbsp

Thyme, fresh

8 cups

Chicken broth, low sodium

2 cups

Arborio rice

1

Salt and pepper

3 tbsp

Olive oil

1 tbsp

Truffle oil

2 tbsp

Butter

1/2 cup

Parmesan cheese, fresh grated

1/2 cup

White wine, dry