1. In a large saucepan, bring the broth, water, and miso to a boil over high heat. Reduce the heat to medium-low and simmer, whisking occasionally, until the miso is fully dissolved, about 5 minutes.  Cover it and leav it on low heat.
2. Meanwhile, heat 1 tablespoon of oil in a Dutch oven over medium heat until it starts to shimmer. Add the cremini mushrooms and ¼ teaspoon of salt, then cover and cook until the mushrooms release their liquid, approximately 5 minutes. Uncover and continue cooking until the mushrooms are well browned, which should take about 10 to 12 minutes. Transfer the mushrooms to a bowl.
3. In the now-empty pot, heat 2 tablespoons of oil over medium heat until it shimmers. Stir in the onion and ¼ teaspoon of salt, and cook until the onion is softened, approximately 5 minutes. Add the garlic and porcini mushrooms, and cook until fragrant, which should take about 30 seconds. Stir in the rice and cook, stirring frequently, until the grains become translucent around the edges, approximately 3 minutes. Pour in the wine and cook, stirring constantly, until it is fully absorbed, which should take about 2 minutes. Stir in 5 cups of the hot broth mixture, reduce the heat to medium-low, cover, and simmer until almost all the liquid has been absorbed and the rice is just al dente, which should take 16 to 19 minutes. Stir twice during the cooking process.
4. Add ¾ cup of the hot broth mixture and the browned cremini mushrooms to the pot. Gently and constantly stir until the risotto becomes creamy, which should take about 3 minutes. Remove the pot from the heat, cover, and let it stand for 5 minutes. Stir in the parsley and remaining 1 tablespoon of oil, and season with salt and pepper to taste. Adjust the consistency with additional broth mixture if needed before serving.

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With permission and thanks to Vegan for Everybody (p. 196). America's Test Kitchen  

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