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1
Soak the dried mushrooms in the warm water for 30 minutes.
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2
Strain over a small pan to catch the soaking liquid, then pour in the broth, and heat just to a simmer.
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3
Meanwhile, heat the oil in a small, heavy pot, and saute the shallots slowly for 45 minutes, until they have released their liquid but are not at all browned.
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4
Add the rice, and let it glaze as you stir itabout 1 minute.
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5
Pour in the wine, and reduce it until its absorbed.
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6
Now start adding the hot broth liquid about 1/3 cup at a time, stirring and scraping up the rice from the bottom.
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7
After each addition of liquid is absorbed, add the next, stirring frequently.
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8
Meanwhile, in another small pan, saute the fresh mushrooms in 2 teaspoons of the butter.
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9
When they have released their liquid, add the drained dried mushrooms and stir together.
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10
When the rice has cooked about 20 minutes and has absorbed most of the hot liquid, toss the mushrooms in with the rice.
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11
Add the remaining liquid, and let everything cook together for 45 minutes.
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12
Remove from the heat, and fold in the remaining teaspoon of butter and the Parmesan.
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13
Spoon into a warm bowl, and relish every mouthful of this creamy, earthy dish.
