True Italian Porcini Mushroom Risotto

Rehydrate the Porcini: In a bowl, combine the dried porcini mushrooms with 1 cup of hot water. Allow to soak until softened, approximately 1 hour. Drain the mushrooms, reserving the soaking liquid. Gently squeeze out any excess water and coarsely chop the mushrooms.

Warm the Broth: In a saucepan, bring the beef stock to a gentle simmer. Reduce the heat to low and keep warm.

Sauté the Mushrooms: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the garlic cloves and sauté until fragrant, about 2 minutes. Add the chopped porcini mushrooms and cook, stirring occasionally, until softened, 5 to 6 minutes. Season with rosemary, salt, and pepper. Remove and discard the garlic cloves. Pour in 1/2 cup of the dry white wine. Increase the heat to medium-high and simmer until the wine has reduced by about half, 3 to 5 minutes.

Toast the Rice: In a separate saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium-low heat. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 3 minutes. Add the Arborio rice and cook, stirring constantly, until the grains are toasted and fragrant, approximately 3 minutes. Pour in the remaining 1/2 cup of white wine. Simmer, stirring occasionally, until the wine is fully absorbed, about 3 minutes.

Cook the Risotto: Begin adding the warm beef stock to the rice, one ladleful at a time (about 1/3 of the total stock). Stir continuously until each ladleful is completely absorbed before adding the next. Once all the stock is used up, add the reserved mushroom soaking liquid in small increments, stirring constantly, until the risotto is creamy and the rice is cooked al dente, 15 to 18 minutes.

Finish and Serve: Remove the risotto from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Allow the risotto to rest for 3 to 5 minutes before serving. Garnish with additional Parmesan cheese.