Transport yourself to Italy with Tyler's dreamy Mushroom Risotto. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34Vpmb3Suffering from food dilemmas? Food 911 to the rescue. From fallen souffles to overcooked chicken, Tyler Florence can help anyone get out of a sticky situation.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mushroom RisottoRECIPE COURTESY OF TYLER FLORENCEYield: 4 to 6 servingsIngredients:8 cups chicken broth, low sodium3 tablespoons olive oil, divided1 onion, diced, divided2 garlic cloves, minced, divided1 pound fresh portobello and crimini mushrooms, sliced2 bay leaves2 tablespoons fresh thyme, chopped2 tablespoons fresh Italian parsley, chopped2 tablespoons butterSalt and pepper1 tablespoon truffle oil1-ounce dried porcini mushrooms, wiped of grit2 cups Arborio rice1/2 cup dry white wine1/2 cup fresh Parmesan cheese, gratedFresh Italian parsley, for garnishDirections:Heat the chicken broth in a medium saucepan and keep warm over low heat.Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #Food911 #TylerFlorence #FoodNetwork #MushroomRisottoTyler Makes Mushroom Risotto | Food 911 | Food Networkhttps://youtu.be/RbPlkowx6hM