Farmer's Market Wild Mushroom Risotto Recipe

Add the crimini and morel mushrooms, 2 bay leaves, and 2 teaspoons of thyme, along with 2 tablespoons of butter. Sauté for 3 to 5 minutes, until the mushrooms are lightly browned and have released some of their moisture. Season with salt and fresh cracked pepper.

Continue to sauté for another 1 minute, then remove the mushroom mixture from the pan and set it aside. You'll add these back in at the end.

With a ladle, add 1 cup of the warm chicken broth to the rice. Cook, stirring constantly, until the rice has absorbed almost all the liquid. This first addition helps kickstart the creamy texture.

Continue adding the remaining broth, 1 cup at a time, stirring frequently. Wait for the rice to absorb each addition of broth before adding the next. This process should take about 20 minutes, until the risotto is slightly firm to the bite (al dente) but still creamy, not mushy.

Once the risotto has reached its creamy consistency, transfer the reserved mushroom mixture back into the rice. Stir in the 1/2 cup of grated Parmesan-Reggiano cheese, cooking briefly until it has melted into the risotto.

Before serving, drizzle each portion with truffle oil and garnish with chopped fresh parsley.