📝 About This Recipe
This quintessential Italian comfort dish brings the earthy soul of the forest directly to your table through a velvety, soul-warming rice bowl. By slowly coaxing the starch from premium Arborio rice and layering it with a concentrated mushroom essence, we create a texture that is luxuriously creamy without the need for heavy cream. It is a meditative cooking process that rewards patience with a deep, umami-rich flavor profile and a sophisticated finish of truffle and aged Parmesan.
🥗 Ingredients
The Mushroom Base
- 12 ounces Cremini Mushrooms (thinly sliced)
- 1/2 cup Dried Porcini Mushrooms (rehydrated in 1 cup hot water, liquid reserved)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 2 tablespoons Olive Oil (extra virgin)
The Risotto
- 1.5 cups Arborio Rice (do not rinse)
- 5-6 cups Vegetable or Chicken Stock (low sodium, kept at a simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted Butter (divided into cubes)
Finishing Touches
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1 teaspoon Truffle Oil (optional, for finishing)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini in 1 cup of boiling water for 15 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter to remove grit; add this liquid to your main stock pot.
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2
In a large saucepan, bring your stock (mixed with porcini liquid) to a gentle simmer. Keep it warm on a low flame throughout the entire cooking process.
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3
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat with 2 tablespoons of olive oil. Add the sliced cremini and shiitake mushrooms.
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4
Sauté the mushrooms for 8-10 minutes until they have released their moisture and turned a deep golden brown. Stir in the chopped porcini and fresh thyme for the last 2 minutes. Remove mushrooms from the pan and set aside.
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5
Lower the heat to medium and add 2 tablespoons of butter to the same pan. Sauté the minced shallots for 3 minutes until translucent, then add the garlic and cook for 1 minute more until fragrant.
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6
Add the Arborio rice to the pan. Stir constantly for 2-3 minutes to 'toast' the grains. You want the edges to look translucent while the center remains white; this prevents the rice from becoming mushy.
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7
Pour in the white wine. Use a wooden spoon to scrape up any browned mushroom bits from the bottom of the pan. Stir until the wine is almost completely absorbed by the rice.
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8
Add one ladle (about 1/2 cup) of the warm stock to the rice. Stir frequently. Wait until the liquid is nearly absorbed before adding the next ladle.
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9
Continue this process of adding stock and stirring for about 18-22 minutes. The constant stirring is vital as it rubs the starch off the grains, creating the signature creamy sauce.
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10
About halfway through the stock additions, stir the cooked mushrooms back into the rice to allow their flavors to meld.
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11
Taste the rice frequently toward the end. You are looking for 'al dente'—tender with a slight bite in the center. You may not need all the stock.
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12
Once the rice is cooked and the consistency is slightly loose (it will thicken as it sits), remove from heat. Stir in the remaining 2 tablespoons of butter and the Parmigiano-Reggiano vigorously.
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13
Cover the pan and let it rest for 2 minutes. This is a secret chef's step to ensure the creamiest possible finish.
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14
Give it a final stir, season with salt and plenty of cracked black pepper, and drizzle with truffle oil if using. Serve immediately in warm bowls.
💡 Chef's Tips
Always use warm stock; adding cold liquid shocks the rice and prevents the starch from releasing properly. Don't over-stir to the point of exhaustion, but do stir frequently to develop that 'mantecatura' or creamy finish. If you run out of stock before the rice is done, use warm water—never cold. Choose a wide, shallow pan rather than a deep pot to ensure the rice cooks evenly in a consistent layer. Finish with a splash of stock right before serving if the risotto looks too thick; it should 'wave' on the plate.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi or an oaked Chardonnay to cut through the richness. Serve alongside a simple arugula salad dressed with lemon and shaved fennel. A side of crusty ciabatta bread is perfect for wiping up the last bits of creamy sauce. For a protein boost, top with a perfectly seared scallop or a few slices of pan-roasted duck breast. Garnish with extra shaved Parmesan and a sprig of fresh thyme for a professional presentation.