Creamy Wild Mushroom Risotto

Ingredients

• 1,5 cup Arborio rice
• 300 g cremini mushrooms, sliced
• 15 g dried porcini mushrooms
• 5 cup chicken stock
• 0,5 cup dry white wine
• 2 unit shallot, finely minced
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup grated Parmesan
• 1 tsp fresh thyme leaves
• 1 tsp salt and black pepper

Instructions

1. 1

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

2. 2

   In a saucepan, warm the chicken stock with the porcini soaking liquid and keep at a bare simmer.

3. 3

   Melt 1 tbsp butter with 1 tbsp olive oil in a wide, heavy pan over medium-high heat.

4. 4

   Sauté sliced cremini mushrooms for 5-6 minutes until golden and caramelized; season with salt and set aside.

5. 5

   In the same pan, add remaining olive oil and shallot; sweat for 3 minutes until translucent.

6. 6

   Stir in the Arborio rice and toast for 2 minutes until the edges appear pearly and translucent.

7. 7

   Deglaze with white wine and stir until fully absorbed, about 2 minutes.

8. 8

   Add warm stock one ladle at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next, about 18-20 minutes total.

9. 9

   When rice is al dente with a creamy suspension, stir in the sautéed mushrooms, porcini, and thyme leaves.

10. 10

    Off the heat, beat in the remaining butter and Parmesan vigorously to mantecare, until glossy and flowing like a wave.

11. 11

    Rest 2 minutes, adjust seasoning, and serve immediately.