Mushroom Risotto

Steps

1. 1
   Soak the dried porcini in the hot water for 20 minutes, then lift them out, squeeze them over the bowl and chop finely; strain the soaking liquid through kitchen paper to remove any grit and set it aside.
2. 2
   Bring the stock to a bare simmer in a saucepan and keep it hot over low heat throughout — cold stock stalls the rice.
3. 3
   In a wide, heavy pan heat 1 tbsp of the oil with 15 g of the butter over high heat and fry the fresh mushrooms in a single layer for 5–6 minutes, until golden and their liquid has evaporated; season, add half the garlic for the last minute, then tip them out and set aside.
4. 4
   Lower the heat to medium, add the remaining oil and another 15 g of butter, and soften the shallots for 4–5 minutes without colouring; add the rest of the garlic and the chopped porcini for 1 minute.
5. 5
   Add the rice and toast it, stirring, for 2–3 minutes until the grains are hot, glossy and translucent at the edges.
6. 6
   Pour in the wine and stir until it has almost completely evaporated, about 1 minute.
7. 7
   Add the strained porcini liquid, then the hot stock a ladle at a time at a lively simmer, stirring often and adding the next ladle only when the previous one is almost absorbed.
8. 8
   After about 16 minutes stir in the fried mushrooms and keep adding stock until the rice is tender with a slight bite at the centre, 18–20 minutes in total; the risotto should be loose, not stiff.
9. 9
   Take the pan off the heat, add the remaining 30 g of cold butter in cubes and the grated cheese, and beat vigorously with a wooden spoon for 1 minute — this mantecatura emulsifies the starch into a creamy sauce that flows in a slow wave when you shake the pan.
10. 10
    Cover and rest for 2 minutes, adjust the salt and pepper, scatter with parsley and serve at once on warm plates.