Mushroom Risotto - Risotto ai Funghi

Soak mushrooms in 2 cups warm water for at least 30 minutes, until the mushrooms are soft.

Remove from the water and chop coarsely.

Strain the water through a coffee filter and combine it with the 2 cups of chicken stock in a saucepan.

Bring this mixture to a simmer over medium heat.

In a heavy 2 Litre pot over medium heat sauté the shallots in 2 tbsp of butter and 3 tbsp olive oil until translucent but not brown.

Add the rice, stir to thoroughly coat with the oil and butter, and sauté for 2 to 3 minutes.

Add the wine or 1/2 cup of the simmering stock, stirring frequently.

When the liquid is almost completely absorbed add another 1/2 cup stock, and repeat this process for 15 minutes, stirring frequently.

Add the mushrooms and continue adding stock as it becomes absorbed for another 5 to 10 minutes, until the rice is done.

You may have some stock left over; do not feel compelled to use it all, as this will make the risotto too runny.

Test the rice for doneness by tasting it; it should be "al dente" (soft but still firm to the tooth) and the risotto should be creamy at this stage.

When the rice is cooked remove the pot from the heat and stir in the Parmesan cheese and the remaining 2 tbsp of butter.

Adjust the seasoning with salt and pepper if necessary.