Luxurious Wild Mushroom Risotto

• 1 oz dried porcini mushrooms
• 2 cups hot water for soaking porcini
• 5 cups vegetable or chicken broth, warm
• 1 lb mixed fresh mushrooms (cremini, shiitake, oyster)
• 4 tbsp butter, divided
• 3 tbsp olive oil, divided
• 1 medium shallot, finely minced
• 3 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 1 cup Parmigiano-Reggiano, freshly grated
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Rehydrate Porcini

   Place dried porcini in a bowl, cover with 2 cups hot water. Let soak for 30 minutes until softened. Remove porcini, squeezing liquid back into bowl. Roughly chop porcini. Strain soaking liquid through a fine-mesh sieve lined with a coffee filter to remove any grit - this liquid is liquid gold. Combine with warm broth.

2. 2

   Prepare Fresh Mushrooms

   Clean fresh mushrooms with a damp paper towel (never soak them). Remove tough stems from shiitakes. Slice all mushrooms into similar-sized pieces for even cooking. Keep broth warm in a saucepan over low heat - adding cold liquid shocks the rice and affects texture.

3. 3

   Sauté the Mushrooms

   In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add fresh mushrooms in a single layer - work in batches if needed to avoid crowding. Cook without stirring for 2-3 minutes to develop golden color, then stir and cook another 2-3 minutes. Season with salt, add rehydrated porcini, cook 1 minute more. Remove and set aside.

4. 4

   Build the Flavor Base

   In the same pan, add remaining olive oil over medium heat. Add minced shallot, cook until softened and translucent, about 2 minutes. Add garlic, cook 30 seconds until fragrant. Add Arborio rice, stirring constantly for 2 minutes until edges become translucent - this toasting step is called tostatura and develops nutty flavor.

5. 5

   Deglaze with Wine

   Add white wine, stirring constantly until completely absorbed. The wine adds acidity that brightens the final dish and balances the richness. You should hear a gentle sizzle as the wine hits the hot rice.

6. 6

   The Risotto Process

   Begin adding warm broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next - you should see a trail when you drag your spoon across the pan bottom. Continue this process for about 18-22 minutes. The constant stirring agitates the rice, releasing starch and creating creaminess.

7. 7

   Finish the Risotto

   When rice is al dente (tender but with slight bite in center) and mixture is creamy and flowing, remove from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano, most of the cooked mushrooms, thyme, salt, and pepper. The butter and cheese finish is called mantecatura and creates that glossy, velvety texture.

8. 8

   Rest and Serve

   Let risotto rest for 2 minutes - it will continue to thicken slightly. Taste and adjust seasoning. The consistency should be loose enough to spread slowly when spooned onto a plate (Italians call this all'onda - like a wave). Serve in warm shallow bowls, topped with remaining mushrooms and fresh parsley. Add more Parmesan at the table.

Nutrition Facts

Per serving (approximate values)