Risotto al Barolo with Porcini Mushrooms

Ingredients

• 150 g Arborio rice
• 120 ml Barolo wine
• 500 ml Chicken or vegetable broth
• 20 g Dried porcini mushrooms
• 30 g Parmesan cheese, grated
• 30 g Unsalted butter
• 1 tbsp Olive oil
• 1 small Shallot, finely chopped
• 1 tsp Fresh thyme leaves(optional)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Rehydrate the dried porcini mushrooms in 150 ml of hot water for 10 minutes, then drain, reserve the soaking liquid, and roughly chop the mushrooms.

2. 2

   In a saucepan, bring the broth to a gentle simmer; keep warm over low heat.

3. 3

   Heat the olive oil and 15 g butter in a heavy-bottomed pot over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes.

4. 4

   Stir in the Arborio rice, coating it with the butter mixture, and toast for 1 minute.

5. 5

   Pour the Barolo wine into the pot, stirring until the liquid is mostly absorbed.

6. 6

   Add the rehydrated porcini mushrooms and a ladleful of warm broth (or reserved mushroom soaking liquid) to the rice, stirring constantly; wait until the liquid is absorbed before adding the next ladleful. Continue this process for 18‑20 minutes, until the rice is al dente and creamy.

7. 7

   Remove the pot from heat; stir in the remaining butter, grated Parmesan, and thyme if using. Season with salt and black pepper to taste.

8. 8

   Serve immediately, garnished with a few extra Parmesan shavings and a sprig of thyme if desired.