Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup Arborio rice
• 400 g cremini mushrooms, sliced
• 15 g dried porcini mushrooms
• 5 cup chicken or vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely diced
• 2 unit garlic clove, minced
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup Parmigiano-Reggiano, finely grated
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt and black pepper

Instructions

1. 1

   Soak the dried porcini in 1 cup hot water for 15 minutes, then drain (reserving the liquid), chop, and set aside.

2. 2

   In a saucepan, combine the chicken stock with the strained porcini soaking liquid and keep at a bare simmer over low heat.

3. 3

   In a wide heavy-bottomed pan, melt 2 tbsp butter with 1 tbsp olive oil over medium-high heat. Add the sliced cremini mushrooms and sear undisturbed for 3 minutes until deeply golden, then stir and cook 2 more minutes. Remove and reserve.

4. 4

   Lower heat to medium, add remaining olive oil, and sweat the finely diced shallot for 3-4 minutes until translucent but not coloured. Add the garlic and cook 30 seconds until fragrant.

5. 5

   Add the Arborio rice and toast, stirring, for 2 minutes until the edges turn glassy and the grains smell nutty.

6. 6

   Deglaze with the white wine, stirring until fully absorbed, about 1 minute.

7. 7

   Add the warm stock one ladle at a time (about 1/2 cup), stirring frequently and waiting for each addition to be absorbed before adding the next. Continue for 18-20 minutes until the rice is al dente and creamy.

8. 8

   Stir in the reserved mushrooms, chopped porcini, and fresh thyme leaves during the last 2 minutes of cooking.

9. 9

   Off the heat, vigorously beat in the remaining 2 tbsp cold butter and the grated Parmesan to mantecare : this creates the signature glossy wave.

10. 10

    Season with salt and pepper, rest 1 minute, and serve immediately in warm bowls with extra Parmesan.