Creamy Wild Mushroom Risotto

Ingredients

• 1,5 cup Arborio rice
• 0,5 oz dried porcini mushrooms
• 8 oz cremini mushrooms, sliced
• 5 cup chicken or vegetable stock
• 0,5 cup dry white wine
• 1 whole shallot, finely diced
• 2 whole garlic cloves, minced
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup Parmigiano-Reggiano, grated
• 1 tbsp fresh thyme, chopped

Instructions

1. 1

   Soak 1/2 oz (15 g) dried porcini in 1 cup hot water for 15 minutes; strain, reserving the liquid, and chop the mushrooms.

2. 2

   Warm 5 cups chicken or vegetable stock plus the porcini liquid in a saucepan over low heat and keep at a gentle simmer.

3. 3

   In a wide heavy-bottomed pan, heat 2 tbsp extra-virgin olive oil and 1 tbsp butter over medium-high; sauté 8 oz sliced cremini mushrooms for 5-6 minutes until deeply caramelized. Remove and reserve.

4. 4

   Lower heat to medium, add another 1 tbsp butter and sweat 1 finely diced shallot with 2 minced garlic cloves for 2-3 minutes until translucent but not coloured.

5. 5

   Add 1 1/2 cups Arborio rice and toast for 2 minutes, stirring, until edges look pearly and the rice smells nutty.

6. 6

   Deglaze with 1/2 cup dry white wine, stirring until fully absorbed.

7. 7

   Add hot stock one ladle (about 1/2 cup) at a time, stirring often and waiting until each addition is absorbed before adding the next; continue 18-20 minutes until rice is al dente and creamy.

8. 8

   Stir in the reserved mushrooms, chopped porcini, 2 tbsp cold butter and 3/4 cup grated Parmigiano-Reggiano; beat vigorously for 30 seconds to mantecare.

9. 9

   Season with salt, cracked pepper, and 1 tbsp chopped fresh thyme. Rest 1 minute; the risotto should spread lazily on a warm plate.