Ingredients:

  • 1.5 cups (300g) Arborio or Carnaroli rice
  • 1 lb (450g) fresh mushrooms (Cremini, Shiitake, and Oyster mix)
  • 0.5 oz (15g) dried porcini mushrooms
  • 5.5 cups (1.3L) low-sodium vegetable or chicken stock
  • 1/2 cup (120ml) dry white wine
  • 2 large shallots, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, cold and cubed
  • 3/4 cup (75g) Parmigiano-Reggiano, freshly grated
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. In a large skillet over medium-high heat, sauté the fresh mushrooms in olive oil until golden-brown and moisture has evaporated. Season with salt and thyme, then set aside.
  2. Place the stock in a small saucepan and bring to a low simmer. Keep warm on the back burner throughout the cooking process.
  3. In a heavy-bottomed pot or Dutch oven, sauté the minced shallots and garlic until translucent and fragrant.
  4. Add the Arborio rice to the pot. Toast the grains for 2-3 minutes, stirring constantly until the edges become translucent and the rice smells nutty.
  5. Pour in the white wine to deglaze the pan. Stir until the liquid is fully absorbed by the rice.
  6. Begin adding the warm stock one ladle at a time. Stir frequently to create friction and release the rice starch. Wait until the liquid is nearly absorbed before adding the next ladle.
  7. Once the rice is al dente (approximately 18-20 minutes), remove from heat. Perform the 'mantecatura' by vigorously stirring in the cold butter and grated Parmigiano-Reggiano.
  8. Fold the sautéed mushrooms back into the risotto. Garnish with fresh parsley and serve immediately while the texture is 'all'onda' (wavy).