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Creamy risotto studded with earthy porcini mushrooms captures Piedmont's forest floors. This vegetarian mediterranean dish is fresh, aromatic, and a beloved family dinner throughout autumn.
Soak the dried porcini mushrooms in 1 cup warm vegetable broth for 20 minutes. Strain and finely chop the soaked mushrooms, reserving their liquid.
Heat extra-virgin olive oil and 1 tbsp butter in a wide saucepan over medium heat. Add finely diced onion, cook for 3–4 minutes until soft, stirring frequently.
Add chopped cremini and soaked porcini mushrooms to the pan. Sauté over medium-high heat until mushrooms release and evaporate their moisture, about 5–6 minutes.
Stir in Arborio rice and toast for 2 minutes, stirring to coat with oil, until the edges look translucent. Pour in white wine and allow it to absorb completely.
Reduce heat to medium. Add the reserved mushroom soaking liquid and a ladleful of hot vegetable broth, stirring gently and constantly. When the liquid is mostly absorbed, continue adding broth one ladle at a time, stirring and waiting for each addition to absorb before the next—this should take about 18 minutes.
When the rice is creamy and al dente, remove from heat. Stir in the remaining butter and grated Parmesan cheese vigorously to finish the texture. Season with salt and black pepper to taste. Rest 2 minutes, then garnish with chopped parsley and serve hot.
