Add the mushrooms to the stock and rehydrated 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 for a finishing garnish if you like.
Coarsely chop the mushrooms, aiming for sizes that will fit on a spoon. In a wide pan, say 10-12 inches diameter, sweat shallot on medium-high heat in the oil until translucent, then add the rice, stir to coat with oil and cook a few minutes more. Don’t allow the bottom of the pan to color.
Add the wine, mushrooms and salt, and cook until the pan is nearly dry, then begin ladling in the stock gradually in ½ - ¾ cup increments, waiting until the stock is absorbed before adding the next lade.
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. You may have extra stock leftover--that’s ok.
The flavor should be mushroomy, cheesy, and delicious, and the risotto itself should be thick and creamy, but also flowing and loose. Portion the risotto into soup bowls. Jiggle the sides of each bowl after plating so that each bowl of risotto is flat. Serve. Pass some grated parmesan at the table.
Notes
To make the risotto with the garnish as pictured, spoon a few of the dried mushrooms you reserved gently sautéed with the remaining butter and parsley onto the middle of each bowl just before serving.Good Additions and Variations
Spinach
Scallions and chives
Cooked pearl onions
Caramelized onions
Peas
Ground meat or sausage
Leftover cooked meat, especially chicken or turkey