Wild Mushroom Risotto
A good risotto asks for attention, not difficulty: warm stock, a steady hand with the ladle, and rice that's never left to sit dry in the pan. This version leans on dried porcini for depth alongside whatever fresh wild mushrooms look best that day.
Method
Steep the porcini
Soak the dried porcini in 1 cup of the warm stock for 15 minutes. Strain, reserving the liquid, and chop the mushrooms.
Sear the mushrooms
Heat the oil in a wide pan and sauté the fresh mushrooms until browned, about 6 minutes. Season and set aside.
Start the risotto
Melt 2 tablespoons butter in a heavy pot, cook the shallot 2 minutes, then add the rice and stir 1 minute until the edges look translucent.
Deglaze
Add the wine and stir until absorbed.
Add stock gradually
Add the warm stock, including the porcini liquid, one ladle at a time, stirring often and waiting for each addition to absorb before the next. This takes about 20 minutes.
Finish
Once the rice is creamy and just tender, stir in the mushrooms, remaining butter, and Parmesan. Season to taste and drizzle with truffle oil if using.
From the kitchen
Keep the stock at a bare simmer on the next burner. Cold stock added straight from the fridge stalls the rice and lengthens the cooking time considerably.