Porcini or cepe mushrooms are one of my absolute favorites and when the season is right you can find loads of them here in Sweden. Whenever I get my hands on fresh forest mushrooms I go with a classic recipe like pasta, risotto, a mushroom toast or serve them as a side for meat dishes but I almost always keep the additional flavors classic. This time that meant Parmesan cheese and thyme with mushrooms in a creamy risotto.
Porcini mushroom risotto with Parmesan & thyme
fresh porcini mushrooms (the recipe of course works fine with other mushrooms as well)
dry white wine
chicken or vegetable stock
Select the best looking mushrooms and set aside, these will be used for decoration later. Chop remaining mushrooms into cubes. Finely dice the garlic and shallot onion. Add onion, mushrooms and garlic to a pot or sautese with some olive oil. Cook the mix in the oil until it is soft on low heat, season with salt and pepper. Add the rice and let it cook for a few minutes then add a bit of white wine and let it reduce until almost dry.
Add the stock a little bit at the time and keep stirring while the rice cooks, when the rice is almost cooked through add grated Parmesan cheese, a few leafs of thyme and a bit of butter and set aside. Roast the sliced mushrooms in a pan and season with salt and pepper. Stir the risotto and season if necessary, if it get´s to dry add a bit of water. Add the risotto to a plate and the add the sliced fried mushrooms, shave some Parmesan on top and a more leafs of thyme. Serve!