• 1/2 kilo assorted mushrooms (white, portobello, oyster), thinly sliced
• 2 tablespoons (6 gr) dried porcini mushrooms
• 2-3 sprigs fresh thyme
• 1/3 cup dry white wine
• 1 tablespoon chopped parsley
• 1 level teaspoon salt
• 1/4 teaspoon black pepper
For the Risotto
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 medium onion, very finely chopped
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup white wine
• 1 liter hot vegetable or chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/3 teaspoon black pepper
For Garnish
• 1/4 cup fresh parsley, chopped
METHOD
For the Mushrooms:
1. In a small bowl, place the porcini mushrooms and cover them with lukewarm water to rehydrate and soften.
2. In a large pan, heat the olive oil and add the fresh mushrooms and the thyme leaves. Sauté for 7-8 minutes. Strain the rehydrated porcini mushrooms (keep the soaking liquid aside) and add them to the pan. Deglaze with the wine and let the alcohol evaporate. Add the porcini soaking liquid. If necessary, add a little more water. Lower the heat, cover the pan, and simmer for 15-20 minutes or until the mushrooms are cooked.
3. Uncover the pan and continue simmering until all the liquid has evaporated. Add the parsley, salt, pepper, and stir. Transfer to a bowl and set aside.
For the Risotto:
1. Wipe the pan clean and add the olive oil and the 2 tablespoons of unsalted butter. Add the onion and sauté for 1-2 minutes until translucent.
2. Add the rice and continue to sauté for 10 seconds. Deglaze with the wine and let the alcohol evaporate. Add one ladle of broth and stir until absorbed, then add the next ladle of broth. Repeat this process. After about 10 minutes, add the sautéed mushrooms and continue with the remaining broth.
3. Remove the pan from the heat and let it rest aside for 1-2 minutes to 'settle,' then add the remaining butter and the Parmesan cheese. Add salt, pepper, and stir until you have a creamy risotto. Serve sprinkled with fresh parsley.
