# Components:
→ Wild Mushrooms
01 - 250 g mixed wild mushrooms (chanterelles, shiitake, oyster, etc.), cleaned and sliced
02 - 20 g dried porcini mushrooms
→ Pasta & Risotto Base
03 - 300 g arborio or carnaroli rice-shaped pasta (or orzo)
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1.2 L vegetable stock, kept warm
07 - 60 ml dry white wine
08 - 30 g unsalted butter
09 - 2 tbsp extra-virgin olive oil
→ Finishing & Coating
10 - 60 g grated Parmigiano-Reggiano cheese
11 - 1 tbsp fresh thyme leaves
12 - Zest of 1 lemon
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place dried porcini mushrooms in a spice grinder or food processor and process until a fine powder is achieved. Set aside for coating the finished dish.
02 - In a large skillet or wide saucepan, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add the fresh wild mushrooms and sauté until they are golden brown and their moisture has evaporated, approximately 6–8 minutes. Remove from the pan and set aside.
03 - In the same pan, add the remaining extra-virgin olive oil and the unsalted butter. Sauté the finely chopped onion until it becomes translucent, about 3–4 minutes. Introduce the minced garlic and cook for an additional 1 minute until fragrant.
04 - Add the rice-shaped pasta to the pan and toast gently for 2 minutes. Deglaze with the dry white wine and cook until it has mostly evaporated.
05 - Begin incorporating the warm vegetable stock, one ladleful at a time. Stir continuously, allowing each addition of stock to be absorbed by the pasta before adding the next. Continue this process until the pasta reaches an al dente texture and achieves a creamy consistency, approximately 15–18 minutes.
06 - Return the sautéed wild mushrooms to the pan. Stir in half of the prepared porcini dust, fresh thyme leaves, lemon zest, and grated Parmigiano-Reggiano. Season generously with salt and freshly ground black pepper. Remove from heat.
07 - Divide the risotto-pasta among individual plates. Sprinkle liberally with the remaining porcini dust and additional grated cheese, if desired. Serve immediately.
