Instructions
10 steps · tick them off as you cookSoak dried porcini in 1 cup hot water for 15 minutes; strain (reserving the liquid) and chop the mushrooms.
15 minutesIn a saucepan, warm the chicken stock combined with the strained porcini liquid over low heat.
In a wide heavy pan, melt 2 tbsp butter with 2 tbsp olive oil over medium heat and sauté sliced cremini until deeply golden and their moisture evaporates, about 8 minutes. Set aside.
8 minutesIn the same pan, sweat the finely diced shallot for 3 minutes until translucent, then add minced garlic for 30 seconds.
3 minutesAdd the Arborio rice and toast, stirring, for 2 minutes until the edges turn glassy and the rice smells nutty.
2 minutesDeglaze with dry white wine and stir until fully absorbed.
Add the warm stock one ladle at a time, stirring frequently and letting each addition absorb before adding the next, for 18-20 minutes until the rice is creamy but al dente.
18-20 minutesStir in the sautéed mushrooms, chopped porcini, and fresh thyme leaves in the final 2 minutes.
2 minutesOff the heat, mantecare by beating in the cold butter and grated Parmigiano until the risotto flows like a wave when the pan is tilted.
Season with salt, pepper, and a squeeze of lemon; rest for 1 minute and serve immediately.
1 minute
Chef's tip
The final mantecatura — vigorously beating in cold butter and cheese off the heat — is what creates that signature glossy, wave-like texture. Never skip resting the risotto for a minute before plating.
Suggested pairing
Pair with a lightly oaked Chardonnay or a Pinot Noir and follow with a simple radicchio salad.
Nutrition facts
Per serving
- Fat
- 8.4 g
- Carbohydrates
- 69.9 g
- Fibre
- 2.3 g
- Sugars
- 2 g
- Protein
- 13.5 g
- Sodium
- 366 mg
Values for information only.
About this recipe
A luxuriously creamy Arborio risotto infused with dried porcini and sautéed cremini, finished with butter and Parmigiano for pure umami comfort.
ItalianIntermediatecreamycomfortingvegetarianfall
