Creamy Woodland Mushroom Risotto

Place the dried porcini in a small bowl and cover with 1 cup of boiling water. Let them soak for 15 minutes. Remove the porcini, chop them finely, and strain the soaking liquid through a fine-mesh sieve lined with a paper towel to remove grit. Add this liquid to your warm stock.

Heat 1 tablespoon of butter and the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the cremini and oyster mushrooms, season with salt and pepper, and cook without stirring for 3 minutes to get a good sear. Stir and continue cooking until golden and tender, about 5 more minutes. Add the chopped porcini and stir for 1 minute. Transfer all mushrooms to a plate and set aside.

In the same pan over medium heat, melt 1 tablespoon of butter. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and stir for 30 seconds.

Add the Arborio rice and stir to coat every grain in the butter, toasting it until the edges become slightly translucent, about 2 minutes. Pour in the white wine and stir constantly until it is fully absorbed.

Begin adding the warm stock one ladleful at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process takes about 18-20 minutes. The rice should be creamy but still have a gentle bite at the center (al dente).

When the last ladle of stock has been absorbed and the rice is al dente, remove the pan from heat. Stir in the remaining 1 tablespoon of butter, the Parmigiano-Reggiano, the reserved mushrooms, and the thyme. Season with salt and pepper to taste.

Let the risotto rest for 2 minutes, then serve immediately in warmed shallow bowls. The risotto should flow gently when you tilt the plate. Garnish with extra Parmigiano, fresh parsley, and a crack of black pepper.