Creamy Wild Mushroom Risotto

Ingredients

• 1,5 cups Arborio rice
• 20 g dried porcini mushrooms
• 300 g cremini mushrooms, sliced
• 5 cups chicken or vegetable stock
• 1 whole shallot, finely diced
• 2 whole garlic cloves, minced
• 0,5 cup dry white wine
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup Parmigiano-Reggiano, grated
• 1 tsp fresh thyme leaves
• 1 tsp lemon juice

Instructions

1. 1

   Soak dried porcini in 1 cup hot water for 15 minutes; strain (reserving the liquid) and chop the mushrooms.

2. 2

   In a saucepan, warm the chicken stock combined with the strained porcini liquid over low heat.

3. 3

   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.

4. 4

   In the same pan, sweat the finely diced shallot for 3 minutes until translucent, then add minced garlic for 30 seconds.

5. 5

   Add the Arborio rice and toast, stirring, for 2 minutes until the edges turn glassy and the rice smells nutty.

6. 6

   Deglaze with dry white wine and stir until fully absorbed.

7. 7

   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.

8. 8

   Stir in the sautéed mushrooms, chopped porcini, and fresh thyme leaves in the final 2 minutes.

9. 9

   Off the heat, mantecare by beating in the cold butter and grated Parmigiano until the risotto flows like a wave when the pan is tilted.

10. 10

    Season with salt, pepper, and a squeeze of lemon; rest for 1 minute and serve immediately.