Mushroom Risotto Recipe

Place dried porcini mushrooms in a small bowl and cover with 1 cup of very hot (not boiling) water. Let soak 20–30 minutes until soft. Strain, reserve liquid and finely chop the rehydrated porcini. Skim and measure the soaking liquid; top with stock to equal 5 cups total stock, keeping 1/2 cup of the porcini soaking liquid separate for the porcini cream. Keep stock warm in a saucepan over low heat.

Cook sunchokes

In a small saucepan, combine diced sunchokes, 1/2 cup of the reserved porcini soaking liquid, and 1/4 cup water. Bring to a gentle simmer and cook until sunchokes are very tender, about 12–15 minutes.

Transfer the cooked sunchokes with their liquid to a blender. Add heavy cream, salt and white pepper. Blend until very smooth, about 1 minute. If the purée is too thick, add up to 1–2 tbs warm stock to reach a silky sauce consistency. Taste and adjust seasoning. Keep warm on the lowest heat or in a thermos.

While sunchokes cook, heat 1 tbs olive oil + 1 tbs butter in a wide skillet over medium-high heat until shimmering. Add the chopped fresh wild and tame mushrooms in a single layer; avoid overcrowding. Let them brown undisturbed for 2–3 minutes, then stir and continue to sauté until golden and their liquid has evaporated, another 4–6 minutes.

Add the chopped rehydrated porcini and thyme. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté 1–2 more minutes to marry flavors. Remove from heat and set aside, reserving any browned bits and juices in the pan.

In a heavy-bottomed saucepan or sauté pan over medium heat, add 1 tbs olive oil and 2 tbs butter. When butter melts, add the diced onion and cook gently until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the arborio rice and stir to coat the grains in fat. Toast the rice for 1–2 minutes until edges become translucent but the centers remain opaque.

Pour in the white wine and stir until it is almost completely absorbed.

Begin adding warm 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 about 12–15 minutes of this process the rice should be tender with a slight al dente bite. Stir in the porcini powder (or a teaspoon of concentrated porcini soaking liquid) about halfway through for an intensified mushroom note.

When the rice is cooked to desired texture (creamy and slightly firm in the center), turn off the heat and immediately stir in 1 tbs butter and 3/4 cup grated Parmigiano-Reggiano until melted and glossy. Season to taste with additional salt and pepper.

Fold two-thirds of the sautéed mushrooms into the finished risotto, reserving some mushrooms for garnish. If the risotto feels too thick, loosen with 1–2 tbs warm stock to reach a creamy, ribbon-like consistency.

Plate risotto in warmed shallow bowls. Spoon a small pool (about 1–2 tbs) of the warm porcini-sunchoke cream beside or partially under the risotto for a silky accent. Top each portion with the reserved sautéed mushrooms.

Finish with a drizzle of truffle oil (or scatter thin shavings of fresh truffle), a sprinkle of remaining grated Parmigiano-Reggiano, lemon zest, and chopped parsley. Serve immediately.