Dried and Fresh Mushrooms Risotto

Instructions

1. 01

   Blanch the dried mushrooms in boiling water for 5 minutes or soak for 30 minutes in warm water. Strain rehydrated mushrooms through a coffee filter, paper towel, or cheesecloth over a medium bowl, save the broth, and set aside.

2. 02

   Gently rinse the mushrooms through cold water and pat dry with a paper towel. Roughly chop them and set aside.

3. 03

   Bring the vegetable broth to a simmer and add the dried mushroom broth. Keep the broth warm over very low heat.

4. 04

   Heat 1 tsp of butter and olive oil in a heavy bottom pan or cast iron braiser or saucepan. Add the onion, a sprinkle of salt and black pepper and saute at medium heat for 6-7 minutes until tender. Add the sliced fresh mushrooms, saute for 3-5 minutes and add the chopped rehydrated mushrooms, add thyme, parsley, and garlic, season with a pinch of salt and black pepper, and saute until mushrooms are tender and liquid has evaporated.

5. 05

   Stir in the rice and coat with mushrooms and olive oil, toast for about a minute. Add the white wine and reduce heat to simmer, stir for 2 minutes or until the wine has been absorbed. Add 2 ladles of hot broth and simmer over medium-low heat, stirring occasionally until liquid has almost been absorbed. Continue adding 2 ladles at a time when the liquid has reduced, stirring often, almost constantly for about 26 to 28 minutes or until rice is creamy, tender but still has a bite. The mixture should be creamy and soupy.

6. 06

   Remove from heat and add about 1/3 of a cup of parmesan cheese and the remaining 1 tsp of butter - you will use the rest of the parmesan cheese for serving. Stir and add a little more broth if necessary.