½ cup of the mushroom water
- Pre-heat the oven to 400 degrees F.
- Add2 ½ cups of boiling water to the dried porcini mushrooms. Soak for at least 30 minutes then squeeze the the liquid from the mushrooms, reserve the soaked mushroom liquid for the risotto.
- Mix the porcini bullion cube with 1 1/2 cup of water and cups of the reserved porcini water.
- In a large skillet over medium heat add the butter, onion and celery, stirring every 30 seconds until fragrant. Add the rice and cook for 2 more minutes, stirring until the rice is opaque.
- Add the wine and cook for 2-3 minutes until, until the liquid is almost gone. Begin adding the mushroom stock 1 or 2 ladles at a time, stirring until absorbed in between each ladle of stock. Repeat until all the stock has been used to make the risotto.
- Meanwhile, toss the fresh porcini and trumpet mushrooms gently with a 1/2 cup mushroom broth, olive oil, salt and pepper. Place in a single layer on a baking sheet and slide into the oven. Roast the mushrooms for 35 minutes, flipping them over once during the cooking time. Remove from the oven and keep warm.
- While the risotto cooks and mushrooms roast, make the parsley oil. Add the parsley, olive oil, and salt and pepper to a blender and blend on high for 1 minute.
- To serve, add the mushroom risotto to a shallow bowl top with ¼ of the roasted mushrooms and a spoonful or 2 of the parsley oil drizzled over top. Add a sprinkle of grated parmesan cheese and more freshly cracked black pepper.