Chicken & Mushroom Risotto

Place dried shiitakes in a small bowl; cover with room-temperature water. Let stand at room temperature for 30 minutes.

Meanwhile, add broth to a medium saucepan; bring to a simmer over medium heat. Reduce heat to low to maintain a gentle simmer.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pot clean. 

Add the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat. Add creminis; cook, stirring often, until golden brown, about 5 minutes. Transfer to the plate with the chicken; cover to keep warm. Do not wipe the pot clean. 

Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse. (Make sure there is no grit in the liquid you reserve—strain the soaking liquid through a fine-mesh strainer, if necessary.) Pat the shiitakes dry. Remove and discard stems; chop the mushrooms. 

Add butter to the drippings in the pot; melt over medium heat. Add shallots; cook, stirring often, until translucent, about 6 minutes. Stir in rice, thyme, sage, salt and the chopped shiitakes; cook, stirring often, until the rice begins to turn opaque, about 2 minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid; cook, stirring constantly to scrape browned bits from the bottom of the pot, until the liquid is absorbed, about 1 minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth; cook, stirring often, until the liquid is absorbed. Continue to cook on medium-low heat, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid is absorbed and the rice is tender, 25 to 30 minutes.

Stir in the reserved chicken, creminis and 3/4 cup cheese; cook, stirring often, until heated through, about 2 minutes.

Divide the risotto among 4 bowls. Top with lemon zest and the remaining 1/4 cup cheese.