Mushroom Risotto

• porce: 4

Ingredience

2 tablespoons extra-virgin olive oil

8 ounces cremini mushrooms, trimmed and quartered

8 ounces shiitake mushrooms, stemmed and quartered

1 ½ teaspoons table salt, divided

½ teaspoon pepper

6 tablespoons unsalted butter, cut into 6 pieces, divided

2 shallots, minced

¼ ounce dried porcini mushrooms, rinsed and chopped fine

3 garlic cloves, minced

1 ½ cups Arborio rice

1 cup dry white wine

4 cups water, divided

2 teaspoons chopped fresh thyme

2 ounces Parmesan cheese, grated (1 cup)

2 tablespoons chopped fresh parsley, plus extra for sprinkling

Pokyny

1 Heat oil in Dutch oven over medium heat until shimmering. Add cremini mushrooms, shiitake mushrooms, ½ teaspoon salt, and pepper. Cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally, until all liquid has evaporated and mushrooms begin to brown, 8 to 10 minutes longer.

2 Add 4 tablespoons butter, shallots, porcini mushrooms, and garlic and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently with wooden spoon, until grains are translucent around edges, about 2 minutes. Add wine and cook, stirring constantly and scraping up any browned bits, until wine is fully absorbed, about 2 minutes.

3 Stir in 3 cups water, thyme, and remaining 1 teaspoon salt. Increase heat to high and bring to simmer. Stir, cover, and reduce heat to medium-low. Cook until almost all liquid has been absorbed and rice is just al dente, about 12 minutes, stirring twice during cooking.

4 Add remaining 1 cup water and cook, stirring constantly, until risotto is creamy, about 3 minutes. Off heat, cover and let stand for 5 minutes (risotto will continue to thicken as it sits).

5 Stir in Parmesan, parsley, and remaining 2 tablespoons butter. Risotto should have consistency of loose oatmeal; wooden spoon dragged through mixture should leave trail that takes about 3 seconds to fill in. Adjust consistency with small increments of warm water as needed. Season with salt and pepper to taste. Serve immediately, sprinkled with extra parsley.