Notes: If available, try to use mushroom stock instead of vegetable stock.
Ingredients: Porcini:
2 ounces dried porcini mushrooms
3 cups very hot water
2 tablespoons good-quality unsalted butter
1 1/2 pounds mixed fresh mushrooms (crimini, shiitake, oyster), cleaned and remove stems
3 sprigs fresh thyme, leaves removed from stems
3 cloves garlic, thinly sliced
Pinch of salt
Risotto:
1 large onion, finely chopped
4 cloves garlic, chopped
1/2 cup extra-virgin olive oil
2 cups vegetable or mushroom stock or broth
1 1/2 cups Arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper, to taste
Fresh thyme leaves, for garnish
3 tablespoons good-quality extra-virgin olive oil
Instructions: 1.Soak dried porcini in hot water for 20 minutes.
Remove from liquid (reserve liquid for risotto) and squeeze as dry as possible;
chop. Strain liquid. Melt 2 tablespoons butter in a medium-hot pan. Add chopped
porcini and all fresh mushrooms. Do not stir; let cook until lightly
caramelized. Add thyme leaves, sliced garlic, and a pinch of salt; sauté for
another minute. Remove from heat and set aside while you make the risotto.
2.For the risotto, start with
a cold, heavy-bottomed pot. Add onion, garlic, and 1/2 cup olive oil. Cook over
low heat, stirring, until onion is translucent, about 15 minutes. While onion
is cooking, in a separate pot combine stock or broth with reserved porcini
liquid; bring to a simmer. Check the flavor; if it tastes very light, reduce
liquid to intensify.
3.When onions are ready, add
rice and stir to coat. Add wine and stir gently. Now add just enough simmering
stock to cover rice. Stir gently just to distribute stock evenly. If you still
have some stock left, you can add it after about 10 minutes and stir gently.
(We try not to stir our risottos too much because they get starchy.)
4.Once risotto is al dente
(soft with a slight firmness), stir in Parmesan cheese and chopped porcini mix.
Add salt and pepper to taste. Just before serving, stir in 2 tablespoons butter
for a decadent finish.Sprinkle with thyme leaves and drizzle with 3 tablespoons good olive
oil.
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