Wild Mushroom Risotto

This dish is a Thanksgiving tradition in my household. I usually make the mushroom mixture ahead so that it comes together with no stirring in the last few minutes before dinner is ready. I also often double the recipe and use the leftovers to make risotto cakes – simply pat the mixture into patties, dredge in panko, and pan-fry until golden.

1 oz dried wild mushrooms (porcini, shiitake or a combination)

1 c boiling water

1 Tbsp olive oil
1 Tbsp butter
1/2 c minced onions

4 c sliced cremini mushrooms

several sprigs fresh thyme
salt and pepper
1 1/2 c Arborio rice

1/3 to 1/2 c white wine
3 1/2 - 4 c broth
1/2 c grated Parmesan, more to taste
3 Tbsp minced Italian parsley

Pour boiling water over dried mushrooms. Stir to coat. Soak 20-30 minutes or until rehydrated. Remove mushrooms to a cutting board; chop finely. Reserve soaking water, passing through a coffee filter if needed to remove grit. 

Heat butter and oil over medium heat in pressure cooker. Saute onions until soft but not browned. Add fresh mushrooms in a single layer, working in batches if needed. Cook until greatly reduced and beginning to brown. Stir in wild mushrooms and fresh thyme leaves. Season to taste with salt and pepper. (Mixture can be set aside at this point and refrigerated for up to 3 days.)

Add rice, stirring to coat thoroughly with oil. Add wine; when liquid looks mostly absorbed, add mushroom soaking liquid and 3 1/2 c broth. Bring to high pressure. Cook 4 minutes. 

Release pressure using the quick release method (cold running water on the lid). Return to stovetop; stir uncovered over medium heat 3-5 minutes until risotto thickens and rice is al dente. Add broth as needed for consistency. 

Stir in Parmesan, reserving some for top. Season to taste with salt and pepper. Top with reserved Parmesan and fresh parsley. Serves 6.