Mushroom Risotto

Ingredients

6 cups stock
8 dried porcini mushrooms, rinsed clean
3 tbsp. unsalted butter
1 large yellow onion, minced
2 cups Arborio rice
1 cup dry white wine
2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
¹⁄₃ cup olive oil
1 tbsp. roughly chopped thyme
6 cloves garlic, unpeeled
Kosher salt and freshly ground black pepper, to taste
8 oz. crème fraîche
¹⁄₂ cup grated parmesan

Heat oven to 450°. Boil stock and dried mushrooms in a 2-qt. saucepan over medium heat; strain, reserving mushrooms, and keep warm. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until golden, 6–8 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add wine; cook until evaporated, about 2 minutes. Add ¹⁄₂ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, ¹⁄₂ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Mince the reserved porcini mushrooms and add to risotto. Meanwhile, toss the fresh mushrooms, oil, thyme, garlic, salt, and pepper on a baking sheet; roast until mushrooms are browned and garlic is tender, 10–12 minutes. Peel and mash garlic. Stir in half the mushrooms, the garlic, crème fraîche, parmesan, salt, and pepper. Garnish with remaining mushrooms.