Fresh chopped Italian parsley or chives to garnish, optional
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, duxelles 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. Don't add salt yet if your polypore broth is seasoned.
When the rice is just barely cooked through, add 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 extra grated parmesan at the table.