1-Reconstitute dried porcini mushrooms by simmering them with vegetable broth and a bay leaf over medium-high heat for 10 minutes. Remove the mushrooms and bay leaf, keeping the mushroom-infused broth warm on low heat. Finely chop the rehydrated mushrooms.

2-In a heavy pot, melt 3 tablespoons of butter over medium heat. Add diced shallots and cremini mushrooms, season with salt, and cook until softened and most of the moisture evaporates, about 5 minutes. Add garlic and chopped porcini mushrooms, cooking for an additional 2-3 minutes.

3-Stir in arborio rice and cook for 2-3 minutes to toast the grains lightly.

4-Pour in the white wine, scraping up any browned bits from the pot, and cook until the wine has evaporated. Lower the heat to low.

5-Gradually add the porcini-infused broth to the rice in ladlefuls, stirring frequently. Allow the rice to absorb the liquid before adding more. After about 15 minutes, taste and continue cooking for a total of 20-25 minutes until the rice is creamy and al dente.

6-Finish by stirring in the remaining 1 tablespoon of butter and the grated parmesan cheese. Season with salt and pepper to taste.

7-Serve immediately, optionally garnished with crispy roasted mushrooms, fresh herbs, extra parmesan, and freshly cracked black pepper.