Risotto ai Funghi

Instructions

1. 1

   Rehydrate the dried porcini mushrooms in 0.5 cup (120 milliliters) of warm water for 15 minutes, then strain through a fine mesh, reserving the liquid and adding it to your warm stock. Chop the reconstituted mushrooms finely.

2. 2

   Heat 1.5 tablespoons (22 milliliters) of olive oil in a large, heavy-bottomed pan over medium-high heat, then add the fresh mushroom slices in a single layer without stirring for 2-3 minutes until they develop a golden color. Stir, season with salt and pepper, and cook another 3-4 minutes until tender and lightly browned. Transfer to a plate.

3. 3

   In the same pan, add the remaining 1.5 tablespoons (22 milliliters) of olive oil and 1 tablespoon (15 grams) of butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant but not browned. Add the minced garlic and cook 30 seconds more.

4. 4

   Add the Arborio rice to the pan and stir constantly for 1-2 minutes, coating each grain with the oil and butter, until the edges become slightly translucent and the center remains opaque. You should hear a gentle clicking sound as you stir.

5. 5

   Pour in the white wine and stir constantly until almost completely absorbed by the rice, about 1-2 minutes. The rice should smell fragrant and slightly toasted.

6. 6

   Begin adding the warm stock one ladle at a time, about 0.75 cup (180 milliliters) per addition, stirring frequently and allowing each addition to be almost completely absorbed before adding the next, for 16-18 minutes total. The rice should always look creamy and slightly loose, never dry.

7. 7

   After 14 minutes of cooking, taste the rice for doneness. It should be tender with a slight firmness in the center of each grain. If it needs more time, continue adding stock by the ladle as needed.

8. 8

   When the rice is nearly cooked, add the cooked mushrooms and rehydrated porcini to the risotto and stir to combine. Season with salt, pepper, and nutmeg if desired.

9. 9

   Remove from heat and add the remaining 1 tablespoon (15 grams) of butter and the grated Parmigiano-Reggiano cheese. Stir vigorously for 30 seconds to create a creamy emulsion. The consistency should flow slightly on the plate when served.

10. 10

    Divide into warm bowls, garnish with fresh parsley and additional cheese if desired, and serve immediately.