Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

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

Instructions

1. 1

   Rehydrate the dried porcini in 1 cup (250 ml) of hot water for 15 minutes, then lift out, chop, and strain the soaking liquid into the warm stock.

2. 2

   In a saucepan, bring the mushroom stock to a gentle simmer and keep warm over low heat.

3. 3

   In a wide heavy-bottomed pan, melt 2 tbsp butter with olive oil over medium-high heat. Add sliced cremini mushrooms and sauté until deeply golden and their liquid has evaporated, about 6 minutes. Season, remove, and set aside.

4. 4

   Lower heat to medium, add the shallot and sweat until translucent, about 3 minutes. Stir in the garlic and chopped porcini and cook 1 minute more until fragrant.

5. 5

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

6. 6

   Deglaze with the white wine and stir constantly until fully absorbed.

7. 7

   Add the warm stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue for 18-20 minutes until the rice is al dente and the risotto flows like a slow wave (all'onda).

8. 8

   Off the heat, fold in the remaining 2 tbsp butter, the Parmigiano, sautéed mushrooms and fresh thyme. Rest 1 minute, taste for salt and pepper, and serve immediately.