Wild Mushroom and Thyme Risotto

만드는 법

1. 1

   Place Vegetable stock in a saucepan over low heat. If using Dried porcini mushrooms, pour it through a fine-mesh strainer into the saucepan, discarding the mushroom solids. Keep the stock steaming but never boiling.

   ✓ 체크포인트: The stock is visibly steaming with tiny bubbles at the edge, but it is not boiling.
2. 2

   Heat Extra-virgin olive oil in a wide, heavy skillet or Dutch oven over medium-high heat. Add Mixed wild mushrooms in a single layer, working in batches if necessary. Cook without stirring for 2 minutes, then toss occasionally until deeply browned, tender, and any released moisture has evaporated. Season with a small pinch of Kosher salt, transfer to a bowl, and reserve.

   ✓ 체크포인트: The mushrooms are golden-brown at the edges, smell intensely savory, and the pan is dry rather than watery.

   💡 셰프의 팁: Do not crowd the pan. Crowding steams mushrooms and prevents the deep browning that gives the risotto its flavor.
3. 3

   Reduce the heat to medium. Add half of Unsalted butter to the same pan, followed by Shallot, finely diced. Cook until the shallot is translucent and soft, then add Garlic, minced and half of Fresh thyme leaves. Stir for 30 seconds, just until fragrant.

   ✓ 체크포인트: The shallot is soft and translucent; the garlic smells fragrant but has not browned.
4. 4

   Add Arborio rice and stir continuously until every grain is coated and the edges of the rice look translucent, about 2 minutes. This brief toasting develops a nutty flavor while preserving the rice's ability to release starch.

   ✓ 체크포인트: The rice smells lightly nutty and the grains have translucent edges with opaque centers.

   💡 셰프의 팁: Keep the heat at medium; the rice should toast, not brown.
5. 5

   Pour in Dry white wine and stir, scraping the bottom of the pan. Cook until the wine has nearly evaporated and the rice looks creamy but not dry.

   ✓ 체크포인트: The pan smells fragrant rather than alcoholic, and a spoon dragged across the bottom leaves a path that closes slowly.

   💡 셰프의 팁: Reducing the wine before adding stock prevents a harsh alcoholic note in the finished risotto.
6. 6

   Add one ladleful, approximately 150 ml, of hot Vegetable stock. Stir frequently, scraping the bottom and sides. When the rice absorbs most of the liquid but the pan still looks lightly creamy, add another ladleful. Continue gradually for 18 to 22 minutes until the rice is al dente. Season midway with Kosher salt and Freshly ground black pepper.

   ✓ 체크포인트: Each grain is tender with a slight firm center, and the risotto flows slowly when the pan is tilted rather than sitting in a solid mound.

   💡 셰프의 팁: The goal is a loose all'onda texture. Add stock before the pan becomes completely dry, but wait until the previous addition is mostly absorbed so the rice releases starch.
7. 7

   Fold the reserved Mixed wild mushrooms into the rice, then turn off the heat. Add the remaining Unsalted butter, Finely grated Parmigiano-Reggiano, remaining Fresh thyme leaves, and Lemon zest. Stir vigorously for 30 seconds, adding a final splash of hot stock if needed, then cover and rest.

   ✓ 체크포인트: The risotto is glossy, creamy, and loose enough to spread gently across the plate; the butter and cheese are fully emulsified.

   💡 셰프의 팁: This vigorous final stirring, known as mantecare, emulsifies the butter and cheese into the starch for a silky finish. Do not skip the brief rest.
8. 8

   Taste and adjust with the remaining Kosher salt and Freshly ground black pepper if needed. Spoon the risotto into warm shallow bowls, gently tapping the underside of each bowl so it settles into a soft wave. Finish with a few mushroom pieces, thyme leaves, and a light dusting of Finely grated Parmigiano-Reggiano.

   ✓ 체크포인트: The risotto tastes balanced, with earthy mushroom flavor, bright herbal aroma, and a gentle savory finish.

   💡 셰프의 팁: Serve immediately. Risotto continues absorbing liquid as it stands, so it should look slightly looser in the pan than you want on the plate.