Wild Mushroom Risotto
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About
A great risotto is one of the most satisfying things to cook and eat. This version layers mushroom flavour: dried porcini for deep umami and a rich soaking liquor that forms the base of the stock, and fresh chestnut mushrooms for texture. The finishing butter and parmesan stir (the mantecatura) is non-negotiable — it's what makes risotto creamy without any added cream.
Method
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Soak the dried porcini in 200 ml of boiling water for 20 minutes. Drain through a fine sieve, reserving the soaking liquor. Roughly chop the rehydrated porcini.
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Add the porcini soaking liquor to the hot vegetable stock (pour slowly, leaving any grit behind). Keep the stock warm in a saucepan over low heat.
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Fry the chestnut mushrooms in 1 tbsp olive oil over high heat for 4–5 minutes until golden. Season, remove from the pan and set aside.
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Soften the onion in 2 tbsp olive oil over medium-low heat for 5–6 minutes until translucent. Add the garlic and thyme and cook for 1 minute more.
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Add the rice and stir to coat in the oil. Toast for 2 minutes until the edges turn translucent.
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Pour in the white wine and stir until fully absorbed.
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Add the chopped porcini and begin adding the warm stock, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This will take 18–20 minutes.
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Stir in the sautéed chestnut mushrooms with the last ladle of stock.
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Remove from the heat. Beat in the cold butter and Parmesan vigorously for 2 minutes until the risotto is creamy and flows slowly like lava. Season generously.
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Serve immediately in warm bowls, scattered with parsley and extra Parmesan.
Notes
- The rice should be al dente with a slight bite — stop cooking a minute before you think it's done as it will continue cooking from residual heat.
- Never rinse risotto rice — you need the starch.
- Leftovers can be pressed into patties and fried in butter for arancini the next day.