Porcini Risotto

Instructions

1. Prepare the mushrooms
   Place dried porcini mushrooms in a bowl and cover with 2 cups of warm water. Let soak for 20 minutes until soft. Remove mushrooms, squeeze out excess water, and chop roughly. Strain the soaking liquid through a fine sieve lined with a paper towel to remove grit, and reserve.
2. Prepare the broth
   In a saucepan, combine the vegetable or chicken stock with the reserved mushroom soaking liquid. Keep warm over low heat throughout the cooking process.
3. Sauté the aromatics
   Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the rehydrated porcini mushrooms and sauté for 2 minutes.
4. Toast the rice
   Add the rice to the pan and stir to coat each grain with oil. Toast the rice for about 2 minutes until the edges become translucent but the center remains white. Pour in the white wine and stir until completely absorbed.
5. Cook the risotto
   Begin adding the warm stock mixture one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is al dente – tender but with a slight bite in the center.
6. Finish with butter and cheese
   When the rice is cooked, remove from heat and stir in 3 tablespoons of butter and all of the Parmigiano-Reggiano. Cover and let rest for 2 minutes to allow the flavors to meld together and develop the perfect creamy consistency.
7. Serve the risotto
   Season with salt and pepper to taste. Serve immediately on warmed plates, garnished with parsley, the remaining tablespoon of butter, thyme leaves if using, and additional grated cheese on the side.