Mushroom Risotto
Recipe: https://recipestripper.com/recipes/9adc3ad1-86bd-4511-b177-f567d5e070f1
Original source: https://www.closetcooking.com/mushroom-risotto/
Recipe image: https://www.closetcooking.com/wp-content/uploads/2011/02/Mushroom-Risotto-1200-7518.jpg

Smooth and creamy mushroom risotto that is easy to make and just packed with flavour through the use of fresh and dried mushrooms!
Yield: 4
Prep time: PT20M
Cook time: PT30M
Total time: PT50M

Ingredients
- 1 ounce dried mushrooms
- 1/2 cup water, just boiled
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 cup arborio rice
- 1/2 cup white wine (or broth)
- 2 cups chicken stock (or vegetable broth, warm)
- 1 tablespoon butter
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- salt & pepper to taste

Instructions
1. Cover the dried mushrooms in the just boiled water and let sit until the mushrooms are tender, about 15 minutes, before chopping and reserving the liquid.
2. Meanwhile, melt the butter in a pan over medium heat add the fresh mushrooms and onion and saute until the mushrooms turn tender and release their moisture, about 10-15 minutes.
3. Add the chopped dried mushrooms, garlic and thyme and saute until fragrant, about a minute.
4. Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
5. Add the wine, deglaze the bottom of the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
6. Mix in the reserved mushroom water and stir constantly unit it has been absorbed into the rice before doing the same with the broth, 1/2 cup at a time.
7. Mix in the butter and cheese and stir until they have meted into the risotto before seasoning with salt and pepper to taste.