Mushroom Risotto

1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock

1 ounce (30g) dried porcini mushrooms (optional)

4 tablespoons (60ml) extra-virgin olive oil

4 tablespoons (50g) unsalted butter

1 ½ pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved

Kosher salt and freshly ground black pepper

1 medium yellow onion, finely chopped (about 6 ounces; 170g)

2 medium cloves garlic, finely minced

1 ½ cups (about 300g) risotto rice, such as arborio or vialone nano

2 teaspoons (10ml) soy sauce

1 tablespoon (15ml) light miso paste

¾ cup (175ml) dry white wine

¼ cup (60ml) heavy cream (optional; see note)

1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving

Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

Directions at seriouseats.com

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