Creamy Mushroom Risotto with Porcini and Parmesan

Ingredients

• dried porcini mushrooms20g
• cremini mushrooms, sliced200g
• vegetable broth, hot1L
• olive oil2 tbsp
• unsalted butter30g
• onion, finely chopped1 small
• garlic, minced2 cloves
• arborio rice300g
• dry white wine120ml
• fresh thyme leaves1 tsp
• Parmesan cheese, grated60g
• salt and black pepperto taste

Directions

1. 1

   Soak the dried porcini in 250ml hot water for 15 minutes. Strain through a fine sieve, reserving the liquid, and roughly chop the porcini.

2. 2

   In a large saucepan, heat the olive oil and 15g of butter over medium heat. Add the onion and garlic and cook until soft, about 3 minutes. Add the fresh cremini mushrooms and cook until browned, 5-7 minutes. Stir in the chopped porcini and thyme.

3. 3

   Add the rice and stir to coat, toasting for 1-2 minutes until the grains are translucent at the edges. Pour in the white wine and stir until absorbed.

4. 4

   Add the reserved mushroom soaking liquid and 1 ladle of hot broth. Stir constantly until almost absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Remove from heat and stir in the remaining 15g butter and the Parmesan. Season with salt and pepper. Cover and let rest for 2 minutes, then serve immediately.