Ingredients

1 ounce dried porcini mushrooms

1 cup chicken stock (boiling)

2 tablespoons butter

1 onion (diced)

8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)

2 cloves garlic, pressed

1 teaspoon thyme (chopped)

1 cup arborio rice

1/2 cup white wine

1 cup chicken stock (or vegetable, warm)

1 tablespoon butter

1/2 cup parmigiano reggiano (grated)

salt & pepper to taste

1/4 teaspoon truffle oil or good olive oil (optional)

1 handful parsley (optional)

Directions

Step 1: Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.

Step 2: Meanwhile, melt the butter in a pan over medium heat.

Step 3: Add the onion and saute until tender, about 5-7 minutes.

Step 4: Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.

Step 5: Add the garlic and thyme and saute until fragrant, about a minute.

Step 6: By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.

Step 7: Chop the reconstituted mushrooms and add them to the sauce pan.

Step 8: Add the rice and toast until it starts to turn translucent, about 1-3 minutes.

Step 9: Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.

Step 10: Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared.

Step 11: Add the butter and parmigiano reggiano and stir until it has melted. Season with salt and pepper and a touch of truffle oil.