Vegetarian: mushroom risotto recipe
Italian cuisine
8 cups mushroom broth, low sodium 3 tablespoons olive oil, divided 1 onion, diced, divided 2 garlic cloves, minced, divided 1 pound fresh portobello and crimini mushrooms, sliced 2 bay leaves 2 tablespoons fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons butter Salt and pepper 1 tablespoon truffle oil 1-ounce dried porcini mushrooms, wiped of grit 2 cups Arborio rice ½ cup dry white wine ½ cup fresh Parmesan cheese, grated Fresh Italian parsley, for garnish
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