Instructions
1Rehydrate the Mushrooms
Add the mushrooms to the stock and rehydrate for 30 minutes, then agitate to remove grit and swish them a few times. Remove the mushrooms, strain the liquid and reserve both separately, keeping a handful of mushrooms for a finishing garnish if desired.
2Prepare the Rice
Coarsely chop the mushrooms, aiming for sizes that will fit on a spoon. In a wide pan (about 10-12 inches diameter), sweat the shallot on medium-high heat in the oil until translucent, then add the rice and stir to coat with oil. Cook for a few minutes more, but don't allow the bottom of the pan to color.
3Cook the Risotto
Add the wine, mushrooms and salt, and cook until the pan is nearly dry. Then begin ladling in the stock gradually in ½ to ¾ cup increments, waiting until the stock is absorbed before adding the next ladleful.
4Finish and Serve
When the rice is just barely cooked through, add 4 tablespoons of the butter, the Parmesan and parsley. Stir vigorously until incorporated. Taste and adjust the seasoning for salt if needed, and adjust the consistency with a little extra stock if necessary. The risotto should be thick and creamy, but also flowing and loose. Portion into soup bowls, jiggle the sides to flatten, and serve with additional grated Parmesan at the table.