Wild Mushroom Risotto

Instructions

1. Prepare the mushrooms
   Drain the soaked porcini mushrooms, reserving the liquid. Strain the mushroom liquid through a fine-mesh sieve lined with a coffee filter to remove any grit. Chop the reconstituted porcini and set aside. In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add the fresh mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper, then set aside.
2. Start the risotto base
   In a heavy-bottomed pot or Dutch oven, heat the remaining olive oil and 1 tablespoon butter over medium heat. Add the onion and cook until soft and translucent, about 4-5 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the rice and toast it for 2-3 minutes until the edges become translucent.
3. Deglaze and begin adding liquid
   Pour in the white wine and stir constantly until almost completely absorbed. Add the reserved strained mushroom liquid and stir until absorbed. Begin adding the hot broth one ladle at a time (about 1/2 cup), stirring frequently and waiting until each addition is nearly absorbed before adding more. This process will take about 20-25 minutes.
4. Incorporate the mushrooms
   When the rice is about halfway cooked (after about 10-12 minutes of adding broth), stir in the fresh sautéed mushrooms and the chopped porcini mushrooms. Continue the process of adding broth and stirring until absorbed.
5. Test for doneness
   The risotto is done when the rice is creamy but still has a slight firmness in the center (al dente). You may not need all the broth, or you might need a little more hot water if the rice isn't fully cooked yet.
6. Finish the risotto
   Remove the pot from heat. Stir in the remaining tablespoon of butter, the Parmesan cheese, and fresh thyme leaves. Cover and let rest for 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
7. Serve
   Spoon the risotto into warmed serving bowls. Garnish with additional Parmesan cheese, fresh thyme leaves, and a drizzle of high-quality olive oil if desired. Serve immediately while hot and creamy.