- 4 cups water
- 1 oz dried mushrooms, I recommend porcinis or hen of the woods
- 1 shallot, diced
- 1 cup white, madeira, or marsala wine
- 1 cup arborio rice
- 1/2 lb your favorite mushrooms cut into quarters
- 3/4 cup parmesan, grated
- 4 tbsp butter
- Salt and pepper to taste
Heat the water in a medium saucepan over low heat. Add in the dried mushrooms and allow to steep for at least 30 minutes, up to an hour. Remove the mushrooms, roughly chop and set aside. Keep warm on a back burner through this whole process.
Melt 2 tbsp butter in a large saute pan over medium high heat. Add your shallot and saute until it starts to turn translucent, about one minute. Add the rice and stir regularly unil all the grains are toasted, about 3 minutes.
Add the wine and stir until the liquid is almost completely gone. Add one ladleful of the mushroom liquid and repeat this stirring until the liquid’s absorbed process. We’re going to keep doing this repetition until the rice is 97% cooked, about 30 minutes. The longer it takes to absorb the liquid the closer it is to being done. Just stick with it.
Once the rice is close but not quite get a smaller saute pan over medium high heat and melt the remaining butter. Toss in the fresh mushrooms and a pinch of salt and pepper. Saute until the mushrooms release their juices, about 3-5 minutes. Adjust seasoning to taste.
Back to the risotto, add your final round of liquid, the parmesan, and the fresh and reserved dry mushrooms. Adjust the seasoning to taste. Top with some chopped parsley for a pop of color.