Mushroom & Truffle Risotto

Serves: 4
Prep time: Less than 20 minutes
Cook time: 30-35 minutes

• 1oz Giorgio® Dried Porcini Mushrooms
• 4 tablespoons unsalted butter
• 4 shallots, very finely chopped
• 2 (8-ounce) packages Baby Bella (Cremini) mushrooms, cleaned with stems trimmed
• 1 package (8 ounces), roughly chopped
• 1 package (8 ounces), thinly sliced
• 3 garlic cloves, roughly chopped
• 1 small handful fresh thyme sprigs (about 6–8 sprigs)
• 1½ cups Arborio rice
• ½ cup dry white wine
• 2 cups hot chicken or vegetable broth
• ⅓ cup freshly grated Parmesan cheese
• 1 tablespoon truffle pesto (optional)
• Truffle oil, for drizzling
• Salt and freshly ground black pepper, to taste

1. Place the dried porcini mushrooms in a heatproof measuring cup or bowl and pour 1¼ cups boiling water over them. Let soak for 30 minutes, or until softened.
2. Meanwhile, melt 2 tablespoons of the butter in a large sauté pan or Dutch oven over medium heat. Add the chopped shallots and cook for 3–4 minutes, until softened.
3. In a food processor, pulse the 8 ounces of roughly chopped Baby Bella (Cremini) mushrooms with the garlic until very finely chopped. Add the mushroom mixture and the whole thyme sprigs to the shallots. Cook for 5 minutes, stirring occasionally, until most of the moisture has evaporated.
4. Stir in the Arborio rice and cook for 2 minutes, stirring frequently to coat the grains with the butter.
5. Pour in the white wine and cook until it has almost completely evaporated.
6. Strain the soaked porcini mushrooms over a saucepan, reserving the soaking liquid. Add the chicken or vegetable broth to the mushroom soaking liquid and keep it warm over low heat.
7. Add the warm broth mixture to the risotto one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladleful. Continue until the rice is tender but still slightly firm in the center, about 20 minutes.
8. Roughly chop the soaked porcini mushrooms and stir them into the risotto during the last few minutes of cooking.
9. While the risotto cooks, melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the remaining 8 ounces of sliced Baby Bella mushrooms, season lightly with salt and pepper, and cook for 6–7 minutes, stirring occasionally, until golden brown and lightly crisp around the edges. Set aside.
10. Remove the thyme sprigs from the risotto. Stir in the grated Parmesan and the truffle pesto, if using. Taste and season with salt and pepper. If needed, add a splash of warm broth or water to loosen the risotto to your desired consistency.
11. Divide the risotto among serving bowls. Top with the sautéed mushrooms, drizzle with a little truffle oil (too much can be overpowering), and finish with extra grated Parmesan before serving.

NOTES:

• Porcini soaking liquid = flavor gold. Don’t skip straining it carefully through a fine sieve or coffee filter if needed—porcini can contain grit. Keeping the soaking liquid adds deep, earthy mushroom flavor to the risotto.
• Warm broth is key. Keep your stock hot in a separate pot while cooking. Adding cold liquid slows cooking and makes it harder for the rice to become creamy.
• Stirring matters—but don’t overdo it. Frequent stirring helps release the starch for a creamy texture, but constant stirring isn’t necessary. Stir enough to prevent sticking and encourage creaminess.
• Rice texture guide: Proper risotto should be creamy and flowing, not stiff. The grains should be tender but still have a slight bite (“al dente”) in the center.
• Mushroom browning tip: When sautéing the sliced mushrooms, let them sit undisturbed for a minute or two before stirring. This helps them brown instead of steam.
• Make-ahead note: Risotto is best served immediately, but you can prep everything in advance (chop mushrooms, measure ingredients, soak porcini) so cooking moves quickly at the end.
• Reheating tip: Leftover risotto will thicken in the fridge. Reheat gently on the stove with a splash of warm broth or water to restore its creamy consistency.