Mushroom Risotto

1. Bring half the chicken broth to a boil. Remove from heat, add dried porcini mushrooms, cover, and let sit for 20-30 minutes.

2. Peel and dice the onion. Chop parsley.

3. Meanwhile, heat half the oil in a pan over medium heat. Add the onion, sea salt, and pepper, and sauté until translucent.

4. Add the fresh mushrooms and sauté until they soften and release their moisture.

5. Add the garlic and thyme and sauté for another minute.

6. Remove dried mushrooms from the broth, squeeze to drain, and reserve all of the liquid.

7. Chop the reconstituted mushrooms and add them to pan with the onion and fresh mushroom mixture.

8. Add the rice and sauté until it starts to turn translucent, about 1-3 minutes.

9. Add the white wine, deglaze the bottom of the pan and cook while stirring, until the wine been absorbed.

10. Mix the broth that the mushrooms were soaked in with the remaining broth and add it to the saucepan 1/2 cup at a time while stirring until it has disappeared.

11. Add remaining oil and stir.

12. Season with salt and pepper. Garnish with parsley and serve.