1-Start by infusing 6 cups of low-sodium vegetable broth with 1 ounce of dried porcini mushrooms and a bay leaf in a pot. Simmer this mixture to soften the mushrooms, then remove the mushrooms and bay leaf while keeping the broth warm for later use. This step pulls out the deep flavors that make the risotto special.

2-In another pot, melt 3 tablespoons of unsalted butter over medium heat and add 1 large or 2 small finely diced shallots along with 16 ounces of thinly sliced cremini mushrooms and a pinch of salt. Cook them until they soften and any extra moisture evaporates, which takes about 5 minutes. This builds a solid base for your dish.

3-Next, stir in 2 cloves of finely chopped or grated garlic and the chopped reconstituted porcini mushrooms, cooking for another 2-3 minutes to blend the flavors. Add 1 cup of arborio rice and toast it for 2-3 minutes, stirring constantly. Then, pour in 1/2 cup of dry, unoaked white wine and keep stirring until it evaporates fully.

4-Lower the heat and begin adding the warm porcini-infused broth, one ladle at a time, about 1 cup each time. Stir often and wait for the rice to absorb the liquid before adding more; this process takes 20-25 minutes until the rice is creamy and al dente. Once it’s ready, stir in the remaining 1 tablespoon of butter and 1/2 cup of grated parmesan cheese, then season with salt and ground black pepper to taste.