1poundwild mushrooms (such as cremini, shiitake, oyster, maitake and bunashimeji, chanterelle, morel, cleaned and trimmed)
5clovesgarlic, divided
5sprigs thyme plus 2 teaspoons chopped thyme, divided
5tablespoonsolive oil, divided
Kosher salt
Freshly ground black pepper
1leek, white and light green part only, root end trimmed
2tablespoonsunsalted butter
1 1/2cupsrisotto rice (I used Carnaroli rice here)
1/2cupdry white wine
3cupslow sodium chicken stock
1/4cupmascarpone cheese
1/4cupfreshly grated Parmesan cheese, plus more for grating
Thyme sprigs, for garnish
Instructions
Place dried porcini mushrooms in a medium bowl and cover with 1 1/2 cups boiling water. Let soak for at least 15 minutes. Drain mushrooms, reserving 1 cup of the soaking liquid. Chop mushrooms and set aside.
Preheat an oven to 400°F. Place wild mushrooms, 4 garlic cloves and thyme sprigs on a baking sheet. Toss with 3 tablespoons olive oil, then sprinkle with salt and pepper. Roast, tossing occasionally, until soft and golden brown (20 - 25 minutes). Discard garlic and thyme sprigs, then season mushrooms to taste with more salt and pepper. Set aside.
Halve leek and cut into big pieces. Add leek, 1 clove garlic and a pinch of salt to the bowl of the Prep&Cook fitted with the ultrablade attachment, and mix at speed 11 for 10 seconds. Scrape down the sides and pulse a few more times until the leek is evenly chopped. Replace the utlrablade with the mixer attachment. Add 2 tablespoons olive oil and butter to the bowl and launch the P1 Simmer program at 270°F for 10 minutes without the stopper. At 5 minutes, add the chopped thyme and rice to the bowl. During the last 2 minutes, add the white wine.
At the end of the program, add the chicken stock, reserved porcini soaking liquid and a pinch of salt. Launch the P3 Simmer program for 24 minutes without the stopper. During the last 2 minutes, stir in the chopped porcini mushrooms and 1/2 the roasted mushrooms. At this point, you'll want to taste the rice to see if it is the right texture. It should be a little al dente (soft outside with a little bite within). Cook for longer if needed.
At the end of cooking, stir in mascarpone and Parmesan cheese. Season to taste with salt and pepper.
To serve, spoon risotto in a shallow bowl and top with reserved roasted mushrooms, a sprinkling of Parmesan cheese and sprig of thyme.