1-Reconstitute dried porcini mushrooms by simmering them with vegetable broth and a bay leaf until boiling, then simmer gently for 10 minutes. Remove mushrooms and bay leaf, chop porcini mushrooms finely, and keep the broth warm.

2-Melt 3 tablespoons of butter in a large pot over medium heat. Add diced shallots, sliced cremini mushrooms, and kosher salt. Cook about 5 minutes until vegetables soften and moisture evaporates. Add garlic and chopped porcini mushrooms and cook for 2-3 more minutes.

3-Stir in arborio rice, toasting it with the mushroom mixture for 2-3 minutes.

4-Pour in white wine and stir until it evaporates. Lower heat to low.

5-Gradually add the porcini-infused vegetable broth, one cup at a time, stirring frequently until the rice absorbs most liquid before adding more. Continue for about 20-25 minutes until rice is creamy and al dente, tasting after 15 minutes.

6-Stir in remaining tablespoon of butter and grated parmesan cheese. Season with salt and pepper to taste.

7-Serve immediately. Optional toppings include crispy roasted mushrooms, fresh herbs, extra parmesan, and cracked black pepper.