Wild Mushroom Risotto Recipe

If using dried porcini, place them in a heatproof bowl and pour 1 cup of hot water over them. Let soak for 20 minutes, then strain, reserving the soaking liquid. Combine the reserved porcini liquid (carefully, leaving any grit behind) with the 6 cups of broth. Keep the broth warm in a saucepan over low heat.

If not using porcini, simply keep the 6 cups of broth warm in a saucepan over low heat.

Clean the wild mushrooms by brushing off dirt and trimming stems; avoid washing them under running water to prevent sogginess. Slice larger mushrooms into 1/4-inch pieces; leave small mushrooms whole or halved.

Heat a large sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs butter until butter foams. Add the mushrooms in a single layer (work in batches if necessary) and let them sear without stirring for 2–3 minutes to develop color.

Toss and continue to cook for another 3–4 minutes until mushrooms are nicely browned and any released liquid has evaporated. Add 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper; stir to combine. Remove mushrooms to a plate and set aside. Keep pan handy — the remaining fond will be used when toasting the rice.

In a heavy-bottomed saucepan or wide sauté pan, heat 2 tbs olive oil and 2 tbs butter over medium heat until butter is melted and begins to sizzle.

Add the finely minced shallot and cook gently for 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups arborio rice and stir to coat the grains with the fat. Toast the rice, stirring frequently, for 2–3 minutes until edges of the grains become translucent.

Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed (about 1–2 minutes).

Begin adding the warm broth, one ladle (about 1/2 cup) at a time. Add the first ladleful, stir continuously until the liquid is almost fully absorbed, then add the next ladle. Continue this process, stirring often, maintaining a gentle simmer. This should take about 18–22 minutes. Taste a grain after ~16 minutes: the rice should be tender with a slight al dente bite (creamy exterior, slightly firm center).

If you used porcini soaking liquid combined with broth, be mindful of salt level—taste before adding additional salt.

When the rice is just about done and has a creamy, slightly loose consistency (not dry), remove the pan from the heat. Stir in 1 tbs unsalted butter and 3/4 cup freshly grated Parmesan until melted and fully incorporated, creating a glossy finish.

Fold in the sautéed mushrooms, reserving a small handful for garnish if desired. Stir gently to combine, adjusting the risotto's consistency with a splash of warm broth if it seems too thick.

Taste and season with sea salt and freshly ground black pepper to taste. Stir in 2 tbs chopped flat-leaf parsley and 1 tsp lemon zest to brighten the flavors.

Let the risotto rest 1 minute, then serve immediately, garnishing with the reserved mushrooms, a sprinkle of additional Parmesan, and a grind of black pepper.