Mushroom Risotto alla Milanese

Instructions

1. 1
   Soak dried porcini in 1 cup of warm water for 20 minutes. Drain, reserving the soaking liquid. Chop porcini roughly.
2. 2
   Heat olive oil and half the butter in a wide, heavy-bottomed pan over medium heat. Sauté onion until translucent, about 4 minutes.
3. 3
   Add fresh mushrooms and garlic. Cook until mushrooms release their liquid and begin to brown, about 5 minutes. Add rehydrated porcini and thyme.
4. 4
   Add rice and stir for 2 minutes until grains are toasted and translucent at edges.
5. 5
   Pour in white wine and stir until absorbed. Add the reserved porcini soaking liquid (strained through a fine sieve).
6. 6
   Begin adding warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This should take about 18 minutes.
7. 7
   When rice is al dente and mixture is creamy, remove from heat. Stir in remaining butter and grated Parmigiano vigorously (mantecatura). Season with salt and pepper.
8. 8
   Cover and let rest 2 minutes. Serve in warm bowls garnished with parsley and extra Parmigiano.