Step 1

Blanch the dried mushrooms in boiling water for 5 minutes or soak for 30 minutes in warm water. Strain rehydrated mushrooms through a coffee filter, paper towel, or cheesecloth over a medium bowl, save the broth, and set aside.

Step 2

Gently rinse the mushrooms through cold water and pat dry with a paper towel. Roughly chop them and set aside.

Step 3

Bring the vegetable broth to a simmer and add the dried mushroom broth. Keep the broth warm over very low heat.

Step 4

Heat 1 tsp of butter and olive oil in a heavy bottom pan or cast iron braiser or saucepan. Add the onion, a sprinkle of salt and black pepper and saute at medium heat for 6-7 minutes until tender. Add the sliced fresh mushrooms, saute for 3-5 minutes and add the chopped rehydrated mushrooms, add thyme, parsley, and garlic, season with a pinch of salt and black pepper, and saute until mushrooms are tender and liquid has evaporated.

Step 5

Stir in the rice and coat with mushrooms and olive oil, toast for about a minute. Add the white wine and reduce heat to simmer, stir for 2 minutes or until the wine has been absorbed. Add 2 ladles of hot broth and simmer over medium-low heat, stirring occasionally until liquid has almost been absorbed. Continue adding 2 ladles at a time when the liquid has reduced, stirring often, almost constantly for about 26 to 28 minutes or until rice is creamy, tender but still has a bite. The mixture should be creamy and soupy.

Step 6

Remove from heat and add about 1/3 of a cup of parmesan cheese and the remaining 1 tsp of butter - you will use the rest of the parmesan cheese for serving. Stir and add a little more broth if necessary.