Mushroom risotto. Add 1 pack of dried mushrooms to 5 cups of HOT water. Add in 1 chicken bouillon packet. Bring to a light boil. This will make the broth for the risotto.
Works best in a wide sautee pan. Sautee 2 packs of fresh mushrooms until browned and juicy (crimini, shiitake, baby bella all work better than regular white mushrooms) in 1 tbsp olive oil. Add some thyme, salt, pepper, and set aside in a bowl.
On same pan, sautee some shallots, onion, and leeks in butter until soft. Add arborio rice and cook for on HIGH for 2-3 min while stirring. Add white wine and continue to stir until wine reduces. Add mushroom broth 1 ladleful at a time and reduce to low boil, stirring and waiting for rice to soak up broth before adding more. Repeat until rice is al dente (20-25 + minutes). If you run out of broth, use warm/hot water.
Once rice is al dente, chop rehydrated mushrooms and cooked mushrooms, and add to pan. Turn off heat. Add grated parmesan cheese, and some heavy cream or mascarpone cheese.
Add salt and pepper to taste. Garnish with fresh chopped chives, and slices of parmesan.