Name: Wild Mushroom Risotto
Yield: 4 servings
Ingredients: ½ ounce dried porcini mushrooms; 6 cups chicken or mushroom stock; 3 tablespoons olive oil, divided; 12 ounces mixed fresh mushrooms (cremini, shiitake, oyster, chanterelle), sliced; 2 tablespoons butter, divided; 1 medium shallot, finely diced; 1½ cups Arborio or Carnaroli rice; ½ cup dry white wine; ½ cup Parmesan cheese, finely grated, plus more for serving; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme leaves; Salt and freshly ground black pepper

Risotto has a reputation for being fussy, but it's really just stirring. The technique is simple: toast the rice, add warm stock a ladle at a time, stir, wait, repeat. The result is creamy, rich, and deeply satisfying — especially when loaded with earthy wild mushrooms.

Ingredients

½ ounce dried porcini mushrooms
6 cups chicken or mushroom stock
3 tablespoons olive oil, divided
12 ounces mixed fresh mushrooms (cremini, shiitake, oyster, chanterelle), sliced
2 tablespoons butter, divided
1 medium shallot, finely diced
1½ cups Arborio or Carnaroli rice
½ cup dry white wine
½ cup Parmesan cheese, finely grated, plus more for serving
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper

Method

Soak the dried porcini in 1 cup hot water for 20 minutes. Strain through a fine-mesh sieve or coffee filter (they can be gritty). Reserve the soaking liquid. Chop the rehydrated mushrooms.
Combine the stock and porcini soaking liquid in a saucepan. Bring to a gentle simmer and keep warm over low heat.
Heat 2 tablespoons olive oil in a large, wide pan or Dutch oven over medium-high heat. Add the fresh mushrooms and a pinch of salt. Cook without stirring for 3 to 4 minutes until golden. Stir and cook 2 more minutes. Add the rehydrated porcini. Remove all mushrooms to a plate.
Reduce heat to medium. Add the remaining olive oil and 1 tablespoon butter to the pan. Add the shallot and cook until softened, about 2 minutes.
Add the rice. Stir to coat in the fat and toast for 2 minutes — the grains should look translucent around the edges.
Pour in the wine. Stir until it's fully absorbed.
Begin adding the warm stock, one ladle (about ¾ cup) at a time. Stir frequently (not constantly — every 30 seconds or so). Wait until each addition is mostly absorbed before adding the next. This process takes 18 to 22 minutes.
When the rice is tender but still has a slight bite in the center (al dente), remove from heat. You may not need all the stock.
Stir in the remaining 1 tablespoon butter, the Parmesan, and the reserved mushrooms. The risotto should be creamy and flow slowly when spooned — if it's too thick, add a splash more stock.
Season with salt and pepper. Serve immediately in warmed shallow bowls, topped with extra Parmesan, parsley, and thyme.
*Storage:** Risotto is best eaten immediately — it stiffens as it cools. Leftover risotto can be formed into balls, breaded, and fried (arancini) — which is arguably better than the original.
*Seasonal note:** If you forage or have access to wild mushrooms, this is their highest and best use. Even a small handful of chanterelles or porcini mixed with cultivated mushrooms transforms the dish. Dried mushrooms are available year-round and add remarkable depth — keep a bag in your pantry.