Mushroom Risotto with Parmesan Cheese
Bring two cups of water to a boil and pour over dried porcini mushrooms. Let soak 30 minutes. Heat stock in saucepan over medium heat, keep at a low simmer. Heat olive oil in a heavy bottom saucepan over medium heat, add shallots and cook until translucent, stirring frequently, do not brown. Add rice, and cook, stirring until rice begins to make a clicking sound like glass beads rolling around, 3 to 4 minutes.
Add white wine to saucepan with rice. Cook, stirring, until wine is absorbed by the rice.
Add ¾ of stock to the rice. Using a wooden spoon, stir rice constantly. When the spoon pulled through the rice mixture leaves a line on the bottom of the saucepan which slowly fills in, add another ¾ of stock.
Continue to add stock ¾ cup at a time as the line on the bottom of the pot forms and slowly fills in.
The rice is done when it is translucent but still feels firm when you take a bite, it should not have any crunch in the center.
Proper risotto looks like cooked rice suspended in a very thick liquid. Remove from the heat and stir in the butter, add drained porcini mushrooms, grated parmesan cheese, 1 teaspoon of truffle oil.
Spoon into shallow bowls. Serve topped with additional shaved or grated parmesan cheese and chopped parsley.