Ingredients:

  • 1 lb Mixed Mushrooms (Cremini and Shiitake)
  • 5 oz Dried Porcini Mushrooms
  • 4 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • Kosher Salt & Black Pepper, to taste
  • 2 large Shallots, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • 1 1/2 cups Arborio or Carnaroli Rice
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 4 cups Low-Sodium Vegetable or Chicken Stock, hot
  • 1/2 cup Porcini Soaking Liquid, strained
  • 1 tsp Soy Sauce (or Worcestershire)
  • 1/2 cup Freshly Grated Parmesan, plus extra for serving
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Rehydrate Porcini: Place dried porcini in 1 cup (240ml) hot water. Steep for 15 minutes. Remove mushrooms, squeeze dry, and roughly chop. Crucially, strain the soaking liquid through a fine sieve or paper filter and reserve 1/2 cup (120ml) of the liquid.
  2. Dry Sauté the Mushrooms: Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy pot over medium-high heat. Add the fresh sliced mushrooms and the chopped rehydrated porcini. Cook without stirring for the first 3 minutes, then continue cooking until the mushrooms are deep golden brown and slightly crisp (about 8-10 minutes total). Season generously. Remove mushrooms from the pot and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 Tbsp butter to the pot. Add the diced shallots and sauté gently until translucent and softened, about 4 minutes.
  4. Add Garlic and Thyme: Stir in the minced garlic and thyme leaves. Cook for 60 seconds until fragrant.
  5. Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains become translucent and nutty smelling.
  6. Deglaze: Pour in the white wine. Stir vigorously, scraping up any brown bits. Cook until the wine has completely evaporated (about 2 minutes).
  7. Incorporate Umami Liquid: Add the reserved 1/2 cup strained porcini liquid and the 1 tsp soy sauce. Stir and allow to absorb completely.
  8. Add Stock Gradually: Ladle in 1 cup of the hot stock. Stir occasionally until nearly all the liquid is absorbed. Repeat this process, adding stock one ladleful at a time (approx. 15-20 minutes total), until the rice is creamy and cooked al dente.
  9. Final Fold: Turn off the heat. Stir the reserved seared mushrooms back into the pot.
  10. The Finish: Stir in the final 2 Tbsp of cold butter and the grated Parmesan cheese until the pilaf is enriched and glossy.
  11. Rest and Serve: Cover the pot and allow the pilaf to rest for 5 minutes. Stir in the fresh parsley just before serving. Taste and adjust seasoning one last time.