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1
Pour boiling water over dried porcinis. Cover and let soak for at least 30 mins
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2
Carefully scoop the mushrooms from the top and reserve, then carefully take the top 2/3 of the water from the bowl (there is grit on the bottom of the bowl which you don't want to disturb). Discard the rest of the water. Alternatively, strain all the water through cheese cloth several times.
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3
Put the mushroom water in a saucepan on high heat and reduce until you have about a cup of mushroom water left. Set aside
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4
Thaw the frozen porcinis on a paper towel a few hours ahead of time or overnight.
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5
Once thawed, heat a skillet on medium heat and put in some olive oil. Add the thawed and the reconstituted dried mushrooms. S&P to taste. Keep cooking the mushrooms until they develop a deep brown colour. If the bottom of the pan develops a brown crust, deglaze with white wine to remove them. Once the wine absorbs and the crust begins to form again, deglaze again with the wine, doing this another 1-2 times until the mushrooms are very dark and caramelized, about a half hour total
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6
Add half the minced garlic and some of the fresh thyme leaves, let cook for a few minutes, deglaze with wine one last time. Once absorbed, remove the mushrooms and set aside.
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7
Heat the mushroom stock and the chicken stock separately in pots and keep warm.
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8
Heat some olive oil in a deep skillet or le creuset on medium heat. Add the onions and sweat until translucent, about 5 minutes.
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9
Add the garlic and cook for another minute.
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10
Add the arborio rice and stir in to cover all with some of the oil and onions. Cook until the rice starts to be translucent but not brown, about 3-4 minutes.
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11
Pour in enough wine to just cover the rice and stir.
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12
Once the wine is absorbed, add in the mushrooms and the mushroom stock and stir in.
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13
Once the mushroom stock is absorbed, add in chicken stock 1 ladle at a time until absorbed each time. Do this until cooked. Add in parmesana and butter
