Wild Mushroom Risotto

Soak 15g dried porcini in 1 cup warm water for 20 minutes, then drain (reserving liquid), and roughly chop.

Heat 4 cups vegetable stock plus the strained porcini liquid in a saucepan and keep at a gentle simmer.

In a wide heavy pan, melt 2 tbsp butter with 1 tbsp extra-virgin olive oil over medium-high heat. Add 250g sliced cremini mushrooms and sear undisturbed for 3 minutes until deeply golden; toss and cook 2 more minutes. Season with salt and set aside.

Lower heat to medium, add another 1 tbsp butter, then sweat 1 finely diced shallot and 2 minced garlic cloves for 3 minutes until translucent and fragrant.

Stir in 1.5 cups Arborio rice and toast for 2 minutes until the edges look glassy and the grains smell nutty.

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

Add the chopped porcini, then ladle in hot stock 1/2 cup at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for 18-20 minutes until the rice is al dente and the risotto is loose and flowing.

Off heat, fold in the seared cremini, 3/4 cup grated Parmigiano-Reggiano, 1 tbsp cold butter, and 1 tbsp chopped fresh thyme. Beat vigorously for 30 seconds to mantecare (create creaminess).

Rest 1 minute covered, adjust seasoning, and serve immediately on warm plates: the risotto should spread when you tap the plate (all'onda).