Steps

1. Rinse the dried Porcini Mushrooms to remove any dirt.
   🕒 01:27
2. Soak the rinsed porcini mushrooms in fresh lukewarm water to rehydrate. Reserve the soaking liquid.
   🕒 01:53
3. In a frying pan, add a small amount of Olive Oil, 20g Butter, and 1 tsp of minced Shallots. Sauté lightly.
   🕒 02:11
4. Add the 120g of rice (uncooked) and sauté lightly until the grains are glossy. This is the key! Coating the rice grains with oil prevents them from breaking down during cooking.
   🕒 02:22
5. Once the rice is coated with oil, add 60ml White Wine and cook until the alcohol evaporates.
   🕒 02:44
6. Once the alcohol has evaporated, add hot water (or Chicken Broth). Cook, ensuring there is enough liquid to prevent the rice from sticking to the bottom of the pot.
   🕒 03:04
7. Trim the tough ends of the Shimeji Mushrooms and separate them. Cut the 100g Eringi Mushrooms in half and tear them into bite-sized pieces by hand.
   🕒 03:40
8. Lightly squeeze the rehydrated 10g Porcini Mushrooms and chop them roughly.
   🕒 04:21
9. Strain the porcini mushroom soaking liquid through a paper towel to remove any sand or debris. This is the key! The strained soaking liquid forms the flavor base of the risotto.
   🕒 04:39
10. In a separate frying pan, heat Olive Oil and Butter. Add the separated 100g Shimeji Mushrooms and the torn 100g Eringi Mushrooms and sauté until fragrant. This is the key! Mushrooms absorb oil, so add more oil as needed while sautéing to evaporate moisture and bring out their aroma.
    🕒 05:19
11. Push the sautéed mushrooms to the side of the pan, add 1 tsp of Garlic oil-infused to release its aroma, and then mix everything together.
    🕒 06:02
12. Once the mushrooms are nicely sautéed, season with Salt (to taste).
    🕒 06:21
13. Add the sautéed mushrooms and the strained porcini soaking liquid to the pot with the rice.
    🕒 06:36
14. Season with Salt and Pepper (to taste).
    🕒 07:55
15. Just before turning off the heat, add the finishing Butter (1 tbsp) and Olive Oil. Stir vigorously to incorporate air (mantecare).
    🕒 09:00
16. Turn off the heat, then add a generous amount of grated Parmesan Cheese (to taste) and mix well.
    🕒 09:18
17. Gently mix to incorporate air, then plate. This is the key! Sautéing fresh mushrooms to evaporate moisture and develop their aroma is the secret to deliciousness.
    🕒 09:42