Forest Mushroom Risotto Recipe

Heat the stock

Place the chicken or vegetable stock in a medium saucepan and bring to a gentle simmer over low heat. Keep it at a bare simmer for the entire cooking of the risotto so additions are hot.

Rehydrate porcini

Place the dried porcini in 1/2 cup of hot water for 20 minutes. Once rehydrated, strain through a fine sieve or coffee filter to remove grit, reserving the soaking liquid. Chop porcini coarsely; set both chopped porcini and soaking liquid aside.

Sauté mushrooms

Heat 1 tablespoon olive oil + 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the mixed sliced forest mushrooms in a single layer (work in batches if necessary). Season lightly with 1/4 tsp salt and sauté without moving for 2 minutes to develop browning. Toss and continue to cook until mushrooms are golden and any released liquid has evaporated, about 4–6 more minutes. Add the chopped rehydrated porcini and cook 1 minute more. Stir in chopped thyme, adjust seasoning with a pinch of salt and 1/8 tsp black pepper. Remove mushrooms to a bowl and keep warm.

Sweat aromatics

In a heavy-bottomed wide saucepan or sauté pan, melt 2 tablespoons butter over medium heat. Add the finely diced onion and the minced garlic; sweat gently until translucent and fragrant but not browned, about 5–6 minutes. If using the minced shallot from the mushrooms section instead of the onion, incorporate it here with the onion.

Toast rice

Add the arborio rice to the pan and stir to coat every grain in butter. Cook, stirring, for 2–3 minutes until the edges of the rice look translucent and there is a subtle nutty aroma; do not brown.

Deglaze with wine

Pour in the 1/2 cup dry white wine and stir continuously until it has mostly evaporated and the rice has absorbed the liquid, about 1–2 minutes.

Ladle stock gradually

Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently but gently. After each addition, wait until the liquid is mostly absorbed before adding the next ladle. After 6–8 ladles (roughly 18–22 minutes), taste the rice: it should be al dente—tender with a slight chew. If you used porcini soaking liquid, dilute it (if very strong) with 1/4–1/2 cup of the simmering stock and incorporate it during the middle additions for a deeper mushroom flavor.

Finish with mushrooms

When the rice is just short of perfectly tender (about 1–2 minutes before desired doneness), fold the sautéed mushrooms into the risotto and continue adding stock as needed so the rice finishes cooking with the mushrooms incorporated.

Mount the risotto

When the rice is cooked to creamy, al dente texture (total cooking time from first ladle about 18–24 minutes), remove the pan from heat. Stir in the remaining 2 tablespoons cold butter, the finely grated Parmesan Reggiano (reserve a small handful for serving), and the lemon zest if using. Stir vigorously for 1 minute to emulsify and achieve a glossy, creamy finish (monter au beurre). Taste and adjust salt and pepper.

Plate and garnish

Spoon risotto into warmed shallow bowls. If using fresh black truffle, thinly shave over each portion (about 1–2 grams per serving). If using truffle oil, drizzle lightly (1/4 tsp per serving) around the top. Finish with a sprinkle of reserved Parmesan, chopped flat-leaf parsley, and a small crack of freshly ground black pepper.

Serving temperature

Serve immediately — risotto will keep its ideal creamy texture only for a short time. Leftovers can be refreshed with a little hot stock and gentle stirring, but texture will not be identical.