crispy wild mushrooms

1. In a large skillet, heat olive oil until shimmering. Add mushrooms and cook over high heat without stirring for about 3 minutes, until bottoms have caramelized. Season with salt and pepper; stir in a garlic clove, butter and fresh thyme.
2. Reduce heat to medium and cook, stirring occasionally, until mushrooms are crispy and browned, 10- 12 minutes. Transfer to a plate to keep warm.

mushroom risotto

1. Heat chicken stock and dried porcini mushrooms in a medium saucepan over medium-low heat. Cook until mushrooms are soft, about 5 minutes. Use a slotted spoon to transfer mushrooms to a cutting board and finely chop. Adjust heat to keep stock hot but not simmering.
2. Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes.
3. Add garlic and cook for about 30 seconds. Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add chopped porcini mushrooms and wine and stir until liquid is fully absorbed and the rice is mostly dry.
4. Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
5. Stir in remaining 2 tbsp cold butter and parmesan; season to taste with salt and black pepper.
6. Divide risotto into serving bowls and top with crispy wild mushrooms and more black pepper. Serve immediately.