Mushroom Risotto

Method

1. 1Soak the dried porcini in 200ml of warm water for 20 to 30 minutes. Drain, reserving the soaking liquid — filter it through a fine sieve or paper towel to remove grit. Chop the porcini. Add the strained liquid to your stock and keep the whole thing warm on a low burner.
2. 2Heat 1 tablespoon of olive oil in a wide pan over high heat. Add the fresh mushrooms in a single layer. Do not stir for 2 to 3 minutes — they need contact with the hot pan to color. Stir, add the chopped porcini, salt and pepper. Cook another 2 minutes. Remove and set aside.
3. 3In the same pan over medium heat, melt half the butter with the remaining olive oil. Add the finely diced shallot and cook for 3 minutes until soft. Add the minced garlic for 1 minute. Add the rice and stir for 2 minutes until the grains turn translucent at the edges — this is the toasting step (tostatura). The rice should smell faintly nutty.
4. 4Pour in the wine. Stir until fully absorbed, about 2 minutes. Now add the hot stock one ladleful at a time, stirring frequently after each addition. Wait until each ladle is almost fully absorbed before adding the next. Keep the heat at a steady medium simmer — not boiling hard, not barely warm.
5. 5After about 14 minutes, stir the mushrooms back in. Continue adding stock for another 4 to 5 minutes until the rice is al dente: tender but with a very slight bite. The mixture should look loose and flow slowly — not stiff.
6. 6Take the pan off the heat. Add the cold butter cut into small pieces and the grated parmesan. Stir vigorously for 30 seconds until the butter melts into the rice and the whole thing becomes glossy and creamy — this is the mantecatura. Season, scatter parsley, and serve immediately in warm bowls. Risotto waits for nobody.