Step 1

Prepare the Risotto: Combine the chicken stock and water in a medium saucepan and bring to a very low simmer.

Step 2

In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until lightly bubbling. Add the onion and a large pinch of salt, and sauté for 5 to 7 minutes, or until the onion is very soft and translucent. Add the garlic and sauté for 30 seconds to 1 minute, or until fragrant. Add the carnaroli rice and toast, stirring constantly with a wooden spoon, for 2 to 3 minutes. The individual rice grains should be slightly translucent along the edges.

Step 3

Add the white wine and continue to cook for 2 to 3 minutes, or until the wine has been completely absorbed in the rice. Add 5 cups (1.2 L) of the hot broth mixture to the pot, stir, reduce the heat to low, cover, and simmer for 15 to 18 minutes. Remove the lid and stir twice during the cooking process, adjusting the heat as necessary to maintain a low simmer.

Step 4

Prepare the Mushrooms: As the risotto is cooking, sauté the mushrooms. Heat a very large (more surface area the better) sauté pan over high heat. Add the olive oil and butter, followed by the mushrooms, spreading them into a single layer with a wooden spoon. Sauté the mushrooms for 3 to 5 minutes, stirring occasionally, or until they have caramelized and the bottom of the pan has formed a nice light brown fond. Add the garlic and stir until fragrant, about 30 seconds.

Step 5

Remove the pan from heat and deglaze with the dry white wine. Place back on the heat, add the chopped thyme and rosemary, and continue to cook until all of the white wine has evaporated. Season with salt and pepper to taste. Set aside.

Step 6

Once the risotto has finished simmering, add 1 cup (240 mL) of hot broth and stir gently and continuously with a wooden spoon, for 3 to 5 minutes, until the risotto is creamy and has thickened considerably. Add the parmesan and stir until evenly incorporated. Remove from the heat, cover, and allow to sit for 5 minutes. Stir in the remaining 2 tablespoon of butter, lemon juice, and most of the sautéed mushrooms. I like to resere a small amount for topping each portion. Add the remaining broth (or as much as you desire) to help loosen the risotto if it has gotten too thick. Ideally, risotto should be loose enough that it flows when tilted in a bowl or plate.

Step 7

Season the risotto to taste with salt and pepper and serve in pre-warmed bowls or plates. Garnish with additional sautéed mushrooms and sprinkle with freshly grated parmigiano-reggiano cheese and a few thyme leaves.