1. Pour the broth into a medium saucepan. Add porcini mushrooms to the broth and bring to a simmer for about 5 minutes until mushrooms are reconstituted. Keep the broth warm over very low heat.
   

   Dried porcini mushrooms in broth

2. Melt the butter with the olive oil in a large heavy saucepan over medium heat. Add the onions and sauté for about 8 minutes.
   

   Saute onions in butter and olive oil

3. With a slotted spoon, removed the porcini mushrooms from the broth to a cutting board and chop them.
4. Add all of the mushrooms and garlic to the saucepan with the onions. Season with salt and pepper. Sauté for about 5 minutes until the mushrooms are tender.
   

   Use any variety or combination of mushrooms that you’d prefer

    

    

   

   Saute mushrooms and garlic with onions

5. Add the truffle oil (optional)
   

   Add an optional drizzle of truffle oil for a stronger umami flavor

6. Stir in the rice and let it toast for about 2 minutes.
   

   Toast the rice

7. Add the wine and stir frequently for about 2 minutes until the liquid is absorbed.
   

   Add any dry white wine that you prefer. If drinking red with your risotto, just re-cork the bottle, store it in the fridge, and enjoy a glass of white tomorrow!

8. Being sure to keep the heat at medium-low so the broth doesn’t cook off too quickly, add 1 cup of hot broth to the rice until the liquid is absorbed (about 3 minutes), stirring often. Repeat this process, adding 1 cup of broth at a time, until all of the broth is used. The entire process should take up to 30 minutes. Do not walk away from the stove – you must stir often so the rice doesn’t stick to the bottom of the pan.

9. Stir in the peas and the Parmigiano. Season with salt and pepper, to taste.