|(Food Styling By Lisa Falso; Grethen Ertl for The Boston Globe)|
Serves 4 with leftovers
|1||cup dried porcini mushrooms, or other dried mushrooms|
|1/2||cup olive oil|
|1||pound mixed fresh mushrooms (shiitake, cremini, button, oyster), trimmed and cut into 1/4-inch pieces|
|2||teaspoons chopped fresh thyme|
|1||clove garlic, finely chopped|
|Salt and pepper, to taste|
|Squeeze of lemon juice, or more to taste|
|1||large onion, finely chopped|
|3||cups Arborio or carnaroli rice|
|1||cup dry white wine|
|3/4||cup freshly grated Parmesan, or more to taste|
|1/4||cup chopped fresh parsley|
|Olive oil (for sprinkling)|
2. Meanwhile, in a large skillet over medium-high heat, heat 1/4 cup of the olive oil. Cook the mushrooms, stirring constantly, for 1 minute. Add the thyme, garlic, salt, and pepper. Cook, stirring often, for 4 minutes more or until softened. Remove the skillet from the heat and add the lemon. Taste for seasoning and add more lemon juice, salt, and pepper.
3. In a large flameproof casserole, heat the remaining 1/4 cup olive oil. Add the butter and when it melts, add the onion and a pinch of salt. Cook, stirring often, for 4 minutes. Add the rice and cook, stirring, for 1 minute more.
4. Stir in the wine and let it simmer, stirring often, until all the liquid is absorbed. Pour a ladle of the mushroom broth into the rice. Let it simmer, stirring constantly, until all the liquid is absorbed.
5. Continue adding mushroom broth a ladle at a time, stirring and letting the rice absorb each batch, for 25 to 30 minutes or until the rice is tender but still has some bite. You may not need all the liquid. Just before the rice is cooked through, fold in the dried and cooked mushrooms, the Parmesan, and the parsley. Taste for seasoning and add more salt, pepper, and Parmesan, if you like. Spoon the risotto onto 4 deep plates (save half the risotto for tomorrow’s risotto cakes). Sprinkle with olive oil. Jill Santopietro