Creamy Wild Mushroom Risotto with Parmesan and Thyme

Soak the dried porcini in 1 cup hot water for 15 minutes, then lift out, chop, and reserve; strain and save the soaking liquid.

Warm the chicken stock and porcini liquid together in a saucepan over low heat and keep at a bare simmer.

In a wide heavy pan, heat 2 tbsp butter and 1 tbsp olive oil over medium-high; add the sliced cremini mushrooms and sear undisturbed for 3 minutes until deeply caramelized, then stir and cook 2 more minutes. Season and set aside.

In the same pan, melt another 1 tbsp butter, add the shallot, and sweat for 3-4 minutes until translucent; add the garlic and thyme leaves and cook 1 minute.

Stir in the Arborio rice and toast for 2 minutes until the edges turn translucent and the grains smell nutty.

Pour in the white wine and stir constantly until fully absorbed, about 2 minutes.

Add the warm stock one ladle at a time, stirring often and only adding more once the previous ladle is absorbed; continue for 18-20 minutes until the rice is al dente and creamy.

Stir in the reserved chopped porcini and seared mushrooms during the final 2 minutes.

Remove from heat, vigorously beat in the remaining 2 tbsp cold butter and the grated Parmigiano-Reggiano until glossy and loose: the risotto should flow like a wave.

Season with salt, pepper, and a squeeze of lemon; serve immediately in warm shallow bowls.