1 cup dried porcini
3 Cups of hot water
1/2 Cup of white wine
100g Taleggio cheese cut into cubes
100g Parmigiano grated
2 litre of vegetable stock, more if needed
3 Tablespoons of olive oil
1 Onion, chopped
5 Cloves of garlic, minced
2 Cups Carnaroli rice
1 1/4 teaspoons salt
2 Tablespoons butter
1/4 Teaspoon fresh-ground black pepper
1/2 Cup of fresh thyme and Italian parsley roughly chopped together
Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them roughly.
Strain the liquid through a paper-towel-lined sieve into a medium pot. Add the stock into the pot and bring to a simmer.
In another pot, heat the oil over moderately low heat. Add the onion & garlic and fry, stirring occasionally, until the onion is translucent for about 5 minutes.
Add the chopped mushrooms, rice, the salt and stir until the rice begins to turn opaque for about 2 minutes.
Add the wine and let it absorb. Start to add about 1/2 cup of the simmering stock to the rice and cook — stirring frequently, until the broth has been completely absorbed.
The rice and broth should bubble gently and have the same consistency all the way through the cooking process (similar to soft porridge consistency). Adjust the heat if needed.
Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice this way until tender for about 18 minutes. The broth that hasn't been absorbed should be thickened by the starch from the rice. *You may not use all of the liquid but you may need more broth or water
Stir in the butter, pepper and Talleggio cheese and herbs. Stir the risotto and make sure the butter and cheese melts nicely developing a creamier texture.
Serve the risotto with grated Parmigiano on top