- 1 1/2 ounces dried porcini mushrooms
- 2 1/2 cups boiling water
- 1 quart plus 1/2 cup chicken stock or low-sodium broth
- 4 tablespoons extra-virgin olive oil
- 2 medium shallots, minced
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 2 tablespoons chopped parsley
Preheat the oven to 450°. Put the porcini in a heatproof bowl and cover with the boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the water and coarsely chop them. Let the soaking liquid settle.
In a medium saucepan, bring the stock to a simmer; keep covered over low heat. In a 5-quart ovenproof casserole, heat 2 tablespoons of the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 4 minutes. Add the rice and cook, stirring, to coat, about 1 minute. Add the wine and simmer for 1 minute. Slowly pour the mushroom soaking liquid into the simmering stock, stopping before you reach the grit at the bottom. Pour all but 1/2 cup of the hot stock into the rice and stir in the porcini; keep the stock warm. Bring the rice and stock to a simmer. Cover and bake on the bottom rack of the oven for 25 minutes, until most of the stock has been absorbed and the rice is slightly al dente.
Stir the remaining 2 tablespoons of olive oil into the rice. Add the cheese and season with salt and pepper. Stir in the remaining 1/2 cup of simmering stock until the rice is creamy. Garnish with the parsley and serve right away.