Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup Arborio rice
• 250 g cremini mushrooms, sliced
• 15 g dried porcini mushrooms
• 5 cup chicken stock
• 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

Instructions

1. 1

   Soak 15 g of dried porcini in 1 cup of hot water for 20 minutes; strain the liquid through a coffee filter and reserve, then chop the porcini.

2. 2

   Warm 5 cups of chicken stock plus the porcini liquid in a saucepan and keep at a gentle simmer.

3. 3

   In a wide heavy pan, melt 2 tbsp butter with 2 tbsp extra-virgin olive oil over medium heat; add 250 g sliced cremini mushrooms and sauté 6-8 minutes until deeply caramelized. Remove and set aside.

4. 4

   In the same pan, sweat 1 finely diced shallot and 2 minced garlic cloves for 2 minutes until translucent but not coloured.

5. 5

   Add 1½ cups Arborio rice and toast for 2 minutes, stirring, until the grains turn pearly and smell nutty.

6. 6

   Deglaze with ½ cup dry white wine and stir until fully absorbed.

7. 7

   Add the hot stock one ladle at a time, stirring often, waiting for each addition to be absorbed before adding the next : about 18 minutes total until the rice is al dente and creamy.

8. 8

   Fold in the reserved mushrooms, chopped porcini, and 1 tbsp fresh thyme leaves.

9. 9

   Off the heat, mantecare: beat in 2 tbsp cold butter and ¾ cup grated Parmigiano until glossy and wavy.

10. 10

    Rest 1 minute, then serve immediately on warm plates with extra Parmigiano and cracked pepper.