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1
Preheat the oven to 450.
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2
Put the porcini in a heatproof bowl and cover with the boiling water.
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3
Let stand until softened, about 20 minutes.
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4
Lift the mushrooms from the water and coarsely chop them.
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5
Let the soaking liquid settle.
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6
In a medium saucepan, bring the stock to a simmer; keep covered over low heat.
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7
In a 5-quart ovenproof casserole, heat 2 tablespoons of the olive oil.
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8
Add the shallots and garlic and cook over moderate heat until softened, about 4 minutes.
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9
Add the rice and cook, stirring, to coat, about 1 minute.
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10
Add the wine and simmer for 1 minute.
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11
Slowly pour the mushroom soaking liquid into the simmering stock, stopping before you reach the grit at the bottom.
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12
Pour all but 1/2 cup of the hot stock into the rice and stir in the porcini; keep the stock warm.
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13
Bring the rice and stock to a simmer.
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14
Cover and bake on the bottom rack of the oven for 25 minutes, until most of the stock has been absorbed and the rice is slightly al dente.
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15
Stir the remaining 2 tablespoons of olive oil into the rice.
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16
Add the cheese and season with salt and pepper.
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17
Stir in the remaining 1/2 cup of simmering stock until the rice is creamy.
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18
Garnish with the parsley and serve right away.
