Mushroom and Walnut Risotto with Taleggio (Risotto ai Funghi Misti)

Ingredients

• 25 g (2 tbsp) butter
• 400 g (1 lb) chestnut mushrooms, washed and cut into pieces
• 30 g (1 oz) dried mushrooms (mixed or porcini), rehydrated for 30 minutes in hot water (reserve the water)
• 1 garlic clove, minced
• 2 sprigs fresh rosemary, needles only, roughly chopped
• 1 tablespoon olive oil
• 350 g (1 3/4 cup) Carnaroli rice
• 1.2 l (5 cups) vegetable stock
• 125 g (4.4 oz) Taleggio cheese
• 40 g (15 oz) walnuts, toasted and chopped roughly
• Salt and pepper

Instructions

1. 1

   In a large pan, melt the butter over...: In a large pan, melt the butter over medium heat and fry the chestnut mushrooms for 4-5 minutes until they soften.

2. 2

   Add the rehydrated dried mushrooms and continue to...: Add the rehydrated dried mushrooms and continue to cook for 1-2 minutes. Add the garlic and rosemary and continue to cook for 2-3 minutes, stirring occasionally. Remove everything from the pan and set aside.

3. 3

   In the same pan, heat the olive oil...: In the same pan, heat the olive oil and toast the rice for 1-2 minutes. Add the reserved water from the rehydrated mushrooms and cook until it evaporates.

4. 4

   Pour 1/3 of the stock into the pan...: Pour 1/3 of the stock into the pan and start stirring. When the liquid is almost absorbed, add more stock. Repeat until you have used all the stock and the rice is al dente. The risotto should be creamy and still have some liquid left.

5. 5

   Season with salt and freshly ground black pepper...: Season with salt and freshly ground black pepper and tip the mushroom mixture back into the pan. Stir well to incorporate, and then add the Taleggio cheese. Stir it in (it will melt completely), and then add the chopped walnuts.

6. 6

   Serve the risotto immediately, with extra walnuts on...: Serve the risotto immediately, with extra walnuts on top if you like.