Wild Mushroom Risotto

Ingredients

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

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   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).

9. 9

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