Instructions
- Place the Dried Porcini Mushrooms in a bowl and cover with 1 cup of hot water. Let soak for 20-30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms.
- Strain the Porcini soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any grit. Add this liquid to the Chicken Broth and keep warm over low heat.
- In a large, heavy-bottomed pot or Dutch oven, heat the Olive Oil over medium heat. Add the Shallot and cook until softened, about 5 minutes.
- Add the Garlic and cook for 1 minute more, until fragrant.
- Add the Arborio Rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
- Pour in the Dry White Wine and cook, stirring, until it is absorbed.
- Add 1 cup of the warm Chicken Broth mixture to the rice and stir constantly until it is absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
- While the rice is cooking, in a separate pan, sauté the Cremini Mushrooms and chopped Porcini Mushrooms with a little olive oil until browned and softened.
- Once the rice is creamy and al dente, stir in the sautéed Mushrooms, Parmesan Cheese, and Butter. Season with Salt and Black Pepper to taste.
- Finish with a drizzle of Truffle Oil and garnish with Fresh Parsley. Serve immediately.
