Step 1

Combine stock and dried mushrooms in a medium-sized saucepan, then place the pan over medium-high heat.

Step 2

Cover with a lid, bring to a boil, then lower the heat and continue simmering.

Step 3

Place a medium or large skillet over medium-high heat, then add 1 tablespoon of butter and 1/2-tablespoon of olive oil.

Step 4

Once the melted butter is ready, add the chopped mushrooms.

Step 5

Brown the mushrooms, then remove them from the pan and set them aside.

Step 6

Using the same pan, add a bit of oil, and once it's ready, add the chopped onions.

Step 7

Cook until the onions softened, then add the rice and cook for at least a minute, making sure that the grains are coated with oil.

Step 8

Pour the white wine, then let cook until the wine has mostly evaporated.

Step 9

Add a couple of ladles of the stock, then mix --- it does not matter if bits of the dried mushrooms get in the way.

Step 10

Adjust the heat to medium, mix and continue cooking until most of the liquid has been absorbed by the rice, then repeat the adding of the stock again.

Step 11

After 10 minutes of cooking the rice, add the fried mushrooms.

Step 12

Continue cooking your rice by adding the stock --- do this for about 7 to 8 more minutes. (Note:  Taste and adjust the salt during this time as well).

Step 13

Turn the heat off, then add butter, grated Parmigiano Reggiano, and fresh parsley.

Step 14

Mix to combine and melt the butter a bit.

Step 15

Cover the pan and let sit for a couple of minutes.

Step 16

Transfer your mushroom risotto into serving plates, and add more grated cheese on top if desired.