Creamy Mushroom Risotto

Steps

1. 1.

   Prepare Mushroom Broth Base

   Place the dried porcini mushrooms in a small bowl and pour 250 ml of warm water over them. Soak for 15 minutes until tender. Lift the mushrooms out, finely chop them, and set aside. Strain the soaking liquid through a fine-mesh sieve into the saucepan with the vegetable broth. Keep the broth mixture warm over low heat.

2. 2.

   Sauté the Fresh Mushrooms

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a wide saucepan over medium-high heat. Add the sliced cremini mushrooms and sauté for 5 to 7 minutes until browned and softened. Transfer the mushrooms to a plate and set aside.

3. 3.

   Sweat Aromatics and Toast Rice

   Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the chopped shallots and cook for 2 minutes until translucent. Stir in the minced garlic and chopped porcini mushrooms, cooking for another minute. Add the Arborio rice and stir continuously for 2 minutes to toast the grains until translucent around the edges.

4. 4.

   Deglaze with Wine

   Pour in the white wine and stir continuously until the liquid is completely absorbed by the rice.

5. 5.

   Simmer the Risotto

   Begin adding the warm broth one ladleful (about 120 ml) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process for 18 to 22 minutes until the rice is tender with a slight bite in the center.

6. 6.

   Finish and Serve

   Remove the pan from the heat. Stir in the reserved sautéed cremini mushrooms, the remaining 2 tablespoons of butter, and the grated Parmigiano-Reggiano. Cover the pan and let rest for 2 minutes. Stir vigorously to integrate the butter and cheese into a creamy emulsion. Season with salt and pepper, garnish with chopped parsley, and serve immediately.