Ultimate Mushroom Risotto Experience

Step 1: Rehydrate the Porcini

Start by placing the dried porcini mushrooms in a bowl and covering them with boiling water. Allow them to soak for about 20-30 minutes, or until they are rehydrated and softened. Once plump, drain the mushrooms and gently squeeze them to remove excess water, but keep that flavorful soaking liquid. Finely chop the rehydrated mushrooms and set them aside. In a saucepan, combine the chicken or vegetable stock with the reserved soaking liquid, taking care to leave any gritty sediment behind.

Step 2: Cook the Fresh Mushrooms

In a small saucepan, melt half of the butter over low heat. Add the minced garlic, cooking it gently for about 2-3 minutes until it’s fragrant but not browned—this will prevent bitterness. Then, add the sliced fresh mushrooms, stirring to coat them in the buttery garlic mixture. Allow them to cook gently for another 2-3 minutes until they release their juices and soften completely. Once done, season with salt and pepper, then remove from heat and set aside.

Step 3: Prepare the Rice

Bring your stock mixture to a gentle simmer and keep it warm over low heat. In a wide, shallow saucepan, heat the remaining butter. Add the finely chopped onion and a pinch of salt, sautéing for about 5 minutes until the onion is soft and translucent but not colored. Increase the heat to medium and stir in the risotto rice along with the chopped rehydrated mushrooms. Cook for about 3 minutes, stirring continuously until the rice is well-coated in the butter and has a pearly, translucent appearance. Pour in the remaining white wine and stir for about 2 minutes, allowing the alcohol to evaporate.

Step 4: Cook the Risotto

Add the parmesan rind to the rice mixture if you have it, for extra flavor. Carefully pour a ladleful of the simmering stock over the rice and stir well until it is mostly absorbed. Repeat this process, adding more stock gradually and ensuring each addition is absorbed before adding the next. This slow cooking method is crucial for achieving a creamy texture. After about 15-20 minutes, check the rice—it should be al dente, tender yet with a slight chalky bite. The risotto should be thick and creamy; you should be able to see the bottom of the pan when you draw a spoon through it. Lower the heat, and gently fold in the sautéed mushrooms and chopped parsley, cooking for another minute to warm through.

Step 5: Finish with Butter and Cheese

Take the pan off the heat and let the risotto sit for a minute to rest. To finish, add the chilled butter and all but a handful of the grated parmesan cheese to the pan. Stir vigorously, ensuring the rice slaps against the sides of the pan. This technique helps create a creamy, luscious sauce as the butter and cheese melt together. Serve the risotto immediately in warm bowls, garnished with the reserved parmesan and additional chopped parsley for a fresh touch. Enjoy this indulgent dish while it’s hot, as risotto is best served fresh!