Risotto Funghi V Gf Recipe

Soak porcini

Place dried porcini mushrooms in a heatproof bowl and cover with 1 cup of hot water. Let soak 20–30 minutes until rehydrated. Strain through a fine sieve or cheesecloth, reserving the soaking liquid. Chop rehydrated porcini coarsely and set mushrooms aside. Measure 1/2 cup of the strained soaking liquid, skim any grit from the bottom; discard remaining solids or save for another use.

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1/2 tablespoon of the cold butter. When shimmering, add sliced cremini mushrooms and a pinch of salt. Sauté until mushrooms are golden brown and any released liquid has evaporated, about 6–8 minutes. Add the minced shallot, thyme, and reserved chopped porcini; cook 2 more minutes until fragrant. Finish with 1/2 teaspoon lemon juice (optional) and transfer mushrooms to a bowl; keep warm.

Warm the vegetable stock in a saucepan over low heat; keep it just below simmering so it stays hot while adding to the rice.

In a heavy-bottomed saucepan or deep skillet over medium heat, melt 1/2 tablespoon butter. Add the diced onion and cook gently until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until aromatic.

Add the Arborio rice and stir to coat the grains with butter and oil, toasting lightly for 1–2 minutes until the edges of the rice become translucent but the centers remain opaque.

Pour in the white wine and stir continuously until it is mostly absorbed by the rice, about 1–2 minutes.

Begin adding the hot vegetable stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next 1/2 cup. After 10–12 minutes of additions, stir in the 1/2 cup reserved porcini soaking liquid along with the next ladle of vegetable stock; this will intensify mushroom flavor. Continue adding stock and stirring until rice is al dente—creamy but with a slight bite—about 18–20 minutes total cooking time from the first stock addition. Adjust heat so the rice simmers gently; reduce or increase heat as needed.

Taste and season with the kosher salt and freshly ground black pepper toward the end of cooking. Note: if the soaking liquid was salty, reduce added salt accordingly.

When the rice is al dente and the risotto is creamy (not dry), remove the pan from the heat. Stir in the remaining 1/2 tablespoon cold butter and the grated Pecorino Romano in two additions, stirring vigorously (mantecatura) to create a glossy, creamy texture.

Fold the sautéed mushrooms into the risotto, mixing gently to combine and heat through for 1 minute. If the risotto is too thick, loosen with a splash of hot vegetable stock or water until the desired consistency is reached.

Taste and adjust seasoning. Transfer to warm bowls, finish with chopped flat-leaf parsley and a small drizzle of extra virgin olive oil. Serve immediately.