Dried Oyster Mushroom & Thyme Risotto

Dried mushrooms are a pantry superpower. As they rehydrate, they leave behind an intensely savory liquid — don't pour it out; it becomes the backbone of this risotto.

Ingredients

• 1 oz dried oyster mushrooms
• 1 cup hot water (for soaking)
• 4 cups warm vegetable or chicken stock
• 1 cup arborio rice
• ½ onion, finely diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 2 tbsp butter
• ¼ cup grated parmesan
• Fresh thyme, salt, and pepper

Instructions

1. Soak the dried oyster mushrooms in the hot water for 20 minutes. Lift them out and chop, then strain the soaking liquid through a coffee filter and reserve it.
2. In a wide pan, sauté the onion in a little butter until soft. Add the garlic and rice, and toast the rice for 1 minute.
3. Pour in the wine and stir until absorbed.
4. Add the warm stock and reserved mushroom liquid one ladle at a time, stirring often, until the rice is creamy and tender — about 18–20 minutes.
5. Stir in the chopped mushrooms, butter, parmesan, and thyme. Season and serve right away.

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