Creamy Wild Mushroom Risotto with Parmesan and Thyme

Ingredients

• 1,5 cup Arborio rice
• 400 g cremini mushrooms, sliced
• 15 g dried porcini mushrooms
• 5 cup chicken stock
• 0,5 cup dry white wine
• 1 unit shallot, finely minced
• 2 unit garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 5 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 0,75 cup grated Parmigiano-Reggiano
• 1 tsp lemon juice

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

   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.

10. 10

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