Risotto ai Funghi

Rehydrate the porcini

Soak the dried porcini in warm water until soft, then lift out, chop, and strain the soaking liquid into the stock.

Saute the fresh mushrooms

In a pan, sauté the fresh mushrooms in half the butter over high heat until browned and any liquid has evaporated.

Soften shallot and garlic

In a heavy pot, melt the remaining butter and cook the shallot and garlic over medium-low heat until soft.

Toast the rice

Add the rice and the chopped porcini, stirring for two minutes until the grains turn glossy.

Deglaze with wine

Pour in the white wine and stir until it evaporates.

Stir in the stock gradually

Add the hot porcini-infused stock one ladle at a time, stirring frequently and letting each addition absorb before the next.

Fold in the mushrooms

In the last few minutes of cooking, fold the sautéed mushrooms into the rice.

Finish creamy

Off the heat, beat in the grated Parmigiano Reggiano and chopped parsley until loose and creamy, then season and serve at once.