1 cup dried porcini
3 3/4 cups hot water
5 1/4 (42 fl oz) cups reduced- sodium chicken broth
1 tablespoon olive oil
1 tablespoon soy sauce 3/4 sticks unsalted butter
1 cup of onion finely chopped
2 garlic cloves finely chopped
3/4 lbs fresh cremini mushrooms thinly sliced
2 1/3 cups Arborio rice
2/3 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano
1 teaspoon salt 1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
Start by soaking porcini in 1 1/2 cups hot water in a bowl for 20 minutes, or until softened. Lift porcini out of the bowl while squeezing the water back into the bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or dampened paper towel into a 3-4 quart saucepan, add broth, soy sauce, and remaining 2 1/4 cups of water to pan and bring to a boil. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over high heat until foam subsides, then sauté onion, stirring, until just softened or bout 5 minutes. Next add garlic and fresh mushrooms and sauté, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup boiling broth into rice and cook, stirring constantly and keeping at a strong boil, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking about18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted. Stir parsley into remaining risotto and serve immediately. Enjoy!