For the Risotto:

1 cup Arborio rice

½ cup white onion, finely diced

2 tablespoons dried porcini mushrooms, chopped

3 tablespoons butter, divided

¾ cup dry white wine

4 cups chicken stock

¼ cup grated Parmigiano Reggiano cheese

Salt and pepper, to taste

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For the Garnish:

2 cups baby white mushrooms, trimmed and halved or quartered if large

2 teaspoons diced shallots

1 tablespoon olive oil

2 tablespoons unsalted butter

1 tablespoon chopped Italian parsley

Salt and pepper, to taste

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For Finishing:

Grated Parmesan cheese

Extra-virgin olive oil

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1. To Prepare the Risotto: In a saucepan, bring the chicken stock to a simmer and keep warm.

2. In a separate heavy-bottomed saucepan, melt 1 tablespoon of butter over low heat. Add the diced onion and a pinch of salt. Sweat the onions over low heat for 8 to 10 minutes, or until soft and translucent.

3. Add the Arborio rice and stir to coat with the butter and onion mixture. Season lightly with salt. Increase the heat to medium. Stir the rice until it begins to crackle, then add the chopped dried porcini mushrooms.

4. Pour in the white wine and bring to a simmer. Stir until the wine is fully absorbed.

5. Add enough warm stock to just cover the rice and stir frequently until absorbed. Repeat this process 4 more times, adding more stock and stirring until absorbed after each addition. The final addition should leave the risotto slightly loose and not completely dry.

6. When finished, the risotto should be creamy and slightly al dente—firm to the bite but not hard. Stir in the remaining butter and grated Parmigiano Reggiano. Taste and adjust seasoning as needed. The final texture should be rich, creamy, and pudding-like.

7. To Prepare the Garnish: Clean and trim the mushrooms, cutting them into ½-inch-thick pieces. Heat the olive oil in a heavy sauté pan over high heat until it begins to smoke lightly.

8. Add the mushrooms and cook until lightly golden. Add the butter and shallots, and sauté until the mushrooms are browned and the shallots are translucent.

9. Season with salt and pepper, and finish with chopped parsley. Keep warm until ready to serve.

10. To Finish: Divide the risotto among four bowls. Top each with the sautéed mushrooms and a sprinkle of grated Parmesan cheese. Finish with a drizzle of extra-virgin olive oil.

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