Risotto ai Funghi Porcini

Soak the dried porcini in 200 ml of hot (not boiling) water for 20 min. Lift them out, chop roughly, and reserve. Strain the soaking liquid through a fine sieve and add to the hot stock — you now have porcini stock.

Melt 20 g of butter in a skillet over medium-high heat. Add the chopped porcini, a smashed garlic clove, and thyme. Season with salt and pepper. Sauté until the mushrooms color and any liquid evaporates, about 5 min. Discard the garlic and thyme. Set the porcini aside.

In a wide heavy saucepan, melt 20 g butter over medium heat. Add the onion and cook until soft and translucent, about 8 min.

Add the rice and toast in the butter, stirring, for 2 min.

Pour in the white wine. Stir until completely absorbed.

Add the hot porcini stock one ladle at a time (about 80 ml), stirring continuously. Add the next ladle only when the previous is absorbed. Continue for 14–16 min.

Stir in the sautéed porcini halfway through cooking (around the 8-min mark).

When the rice is just al dente, remove from heat. Add the remaining cold butter (20 g) and parmigiano. Beat vigorously for 1 min until creamy and flowing. Taste for salt.

Plate and scatter with fresh parsley.