Ingredients:

  • 15 g (1/2 oz) Dried Porcini or Wild Mushrooms
  • 4 Litres (6 cups) Good Quality Vegetable or Chicken Stock, kept simmering hot
  • 450 g (1 lb) Mixed Fresh Mushrooms (Cremini or Oyster), sliced
  • 60 g (4 Tbsp) Unsalted Butter, divided and cold
  • 45 ml (3 Tbsp) Olive Oil, divided
  • 100 g (2 medium) Shallots, finely diced
  • 10 g (2 cloves) Garlic, minced
  • 350 g (1 3/4 cups) Arborio or Carnaroli Rice (Do not rinse)
  • 120 ml (1/2 cup) Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 80 g (1 cup packed) Freshly grated Parmigiano-Reggiano Cheese, plus extra for serving
  • 5 g (2 Tbsp) Fresh Parsley or Thyme, finely chopped
  • Salt and Pepper, to taste

Instructions:

  1. Hydrate Dried Mushrooms: Place dried mushrooms in a bowl and cover with 1 cup (240ml) of hot tap water. Let them steep for 20 minutes.
  2. Heat Stock: Pour the stock into a separate saucepan and bring it to a gentle simmer. Crucially, keep it simmering throughout the entire cooking process.
  3. Strain and Chop: Strain the soaked mushrooms, reserving the soaking liquid. Finely chop the rehydrated mushrooms. Pour the reserved soaking liquid through a fine-mesh sieve (or coffee filter) into the simmering stock pot—this liquid is liquid gold for flavour.
  4. Sauté Fresh Mushrooms: In the heavy-bottomed pot, melt 1 Tbsp butter and 1 Tbsp olive oil. Sauté half of the fresh mushrooms until nicely browned, about 5–7 minutes. Remove these browned mushrooms and set aside for garnish.
  5. Cook Main Batch: Add the remaining fresh mushrooms and the chopped rehydrated mushrooms to the pot. Cook until their liquid has evaporated and they are lightly caramelised. Remove and set aside.
  6. Build the Base (Soffritto): Add the remaining 2 Tbsp olive oil to the now-empty pot (medium-low heat). Add the diced shallots and cook gently until translucent and softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  7. Toast the Rice (Tostatura): Add the Arborio rice to the shallot/garlic mixture. Increase the heat to medium. Stir the rice constantly for 2–3 minutes until the edges of the grains become translucent and they sound lightly toasted—this step seals the starch and prevents mushiness.
  8. Deglaze: Pour in the white wine. Stir constantly until the wine is completely absorbed and the pan is almost dry (about 2 minutes).
  9. Ladle and Stir: Add one full ladle (about 1 cup/240ml) of the hot simmering stock to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding stock, one ladle at a time, waiting until each addition is nearly absorbed before adding the next. Do not rush this process. Continue for about 15–18 minutes.
  10. Check Doneness: After about 18–20 minutes, taste the rice. It should be creamy on the outside but still have a firm, distinct bite in the centre (just shy of al dente).
  11. Integrate Mushrooms: Stir the main batch of cooked mushrooms back into the risotto (reserve the browned garnish mushrooms).
  12. Mantecatura: When the risotto is finished and the final ladle of stock has been added (it should be loose and soupy), take the pot off the heat entirely. Add the cold butter (3 Tbsp) and the grated Parmigiano-Reggiano. Stir vigorously (or shake the pot vigorously) for 1–2 minutes until emulsified, creating the perfect creamy, flowing consistency (all’onda).
  13. Rest and Serve: Cover the pot and let the risotto rest for 3 minutes. Serve immediately, garnishing each plate with the reserved browned mushrooms, fresh herbs, and an extra grating of Parmesan.