Wild Mushroom Risotto

Ingredients

• 1,5 cup arborio rice
• 15 g dried porcini mushrooms
• 300 g cremini mushrooms, sliced
• 4 cup vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely diced
• 2 unit garlic cloves, minced
• 5 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 0,75 cup parmigiano reggiano, grated
• 2 tbsp flat-leaf parsley, chopped

Instructions

1. 1

   Rehydrate 15g dried porcini in 1 cup hot water for 20 minutes, then strain (reserving the liquid) and chop.

2. 2

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

3. 3

   In a wide, heavy pan, melt 2 tbsp butter with 1 tbsp extra-virgin olive oil over medium heat and sauté 300g sliced cremini mushrooms for 6-7 minutes until deeply golden and their moisture has evaporated; season and set aside.

4. 4

   In the same pan add 1 more tbsp butter, then sweat 1 finely diced shallot for 3 minutes until translucent, followed by 2 minced garlic cloves for 30 seconds.

5. 5

   Add 1.5 cups arborio rice and toast for 2 minutes, stirring, until the edges look glassy.

6. 6

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

7. 7

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

8. 8

   When the rice is al dente with a loose, wavy texture (all'onda), fold in the sautéed mushrooms and porcini.

9. 9

   Remove from heat and vigorously beat in 2 tbsp cold butter and 3/4 cup grated parmigiano reggiano to mantecare the risotto to a glossy finish.

10. 10

    Rest 1 minute, then serve in shallow bowls topped with chopped parsley and extra parmesan.