Ingredients:

  • 1/2 oz (15 g) Dried Porcini Mushrooms
  • 1 cup (240 ml) Boiling Water
  • 6 cups (1.4 Litres) Low Sodium Chicken or Vegetable Stock (kept hot)
  • 2 Tbsp (30 g) Unsalted Butter (for sautéing)
  • 8 oz (225 g) Fresh Mushrooms (e.g., Cremini, Oyster, Shiitake), sliced
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 large (150 g) Shallots or Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 1/2 cups (300 g) Arborio or Carnaroli Rice
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 Tbsp (60 g) Chilled Unsalted Butter, cut into small cubes
  • 1 cup (80 g) Freshly Grated Parmigiano Reggiano, loosely packed
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped (for garnish)

Instructions:

  1. Hydrate Porcini: Place dried porcini in a bowl and cover with 1 cup of boiling water. Let steep for 15 minutes.
  2. Strain and Chop: Strain the mushrooms, reserving the liquid (strained through a fine sieve or cloth to remove grit). Coarsely chop the rehydrated porcini.
  3. Heat Stock: Place the 6 cups of stock in a small saucepan and keep it at a gentle simmer. Add the reserved porcini liquid to the stock.
  4. Sauté Fresh Mushrooms: In the risotto pot, melt 2 Tbsp butter. Sauté the fresh and chopped porcini mushrooms over medium-high heat until they release their liquid and begin to brown. Remove mushrooms and set aside.
  5. Build the Soffritto: Add olive oil to the empty pot. Sauté the diced shallots/onion over medium heat until translucent and softened (about 5–7 minutes). Add the minced garlic during the last minute.
  6. Toast the Rice (Tostatura): Add the rice to the pot. Cook, stirring constantly, for 2–3 minutes until the edges of the grains become translucent and the rice smells slightly nutty.
  7. Deglaze: Pour in the white wine. Cook, stirring constantly, until the liquid has completely evaporated and the alcohol scent has dissipated (about 2 minutes).
  8. The Slow Pour: Add the hot stock, one ladleful at a time (about 1 cup total for the first addition). Stir continuously until the liquid is almost completely absorbed by the rice.
  9. Maintain the Rhythm: Continue adding stock, one ladleful at a time, stirring between each addition. Wait until the rice is dry enough to leave a trail when dragging the spoon through it before adding the next ladle. Continue this process for approximately 18–20 minutes.
  10. Check Doneness: The rice should be al dente—tender but with a slight bite in the center. The risotto should have a creamy, wavy consistency (all'onda).
  11. Add Mushrooms and Adjust Seasoning: Stir the reserved sautéed mushrooms back into the risotto. Check for seasoning and add salt and pepper as needed.
  12. Rest (Crucial): Remove the pot completely from the heat source.
  13. The Mantecatura: Quickly fold in the chilled, cubed butter and the grated Parmesan cheese. Stir vigorously for about 1 minute until the mixture emulsifies into a smooth, thick, glossy sauce.
  14. Serve: Cover the pot with a lid or tea towel and let it rest for 5 minutes. Serve immediately, garnished with fresh parsley.