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1
For the risotto:
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In a medium saucepan, heat the chicken stock and the dry mushrooms, if using, over medium heat until the stock is simmering and the mushrooms are soft.
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Add the sliced shiitake mushrooms and simmer just until they are soft, 4 to 5 minutes.
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4
Reduce the heat to low and keep the broth at a low simmer.
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5
In a heavy medium saucepan, melt 2 tablespoons of the butter over medium-high heat and saute the rice for 1 minute.
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Add 1/4 cup of the simmering mushroom broth and mushrooms to the rice, stirring until it is incorporated.
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Continue stirring and adding broth 1/4 cup at a time until about half the broth and mushrooms have been incorporated.
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8
Keep the rice at a gentle simmer.
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Add the remaining liquid 1/2 cup at a time, stirring until most has been incorporated before adding more.
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When all the broth and mushrooms have been added, reduce the heat to low and simmer 5 minutes.
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Taste the rice for doneness.
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It should have some bite, but not be too hard.
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If it is not done al dente, stir in additional stock, as needed.
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Stir in the remaining tablespoon of butter and season with salt and pepper.
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15
For the squab:
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In a large skillet, heat the olive oil over high heat until almost smoking.
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Season the squab pieces with salt and pepper and place in the pan skin-side down.
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Sear until golden brown, 3 to 4 minutes, and turn.
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Cook the legs an additional 3 to 4 minutes and the breasts an additional 5 minutes, and remove from the pan.
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The squab will be rare to medium-rare; cook slightly longer for medium.
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Allow the squab to rest at room temperature 3 to 4 minutes before serving.
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To serve:
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Stir the risotto and divide among 6 warm plates.
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Arrange the squab around the risotto.
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Variations:
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Drizzle risotto with Chive Oil.
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27
If necessary, substitute domestic for wild mushrooms.
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28
For risotto, substitute Pasta with Wild Mushrooms or Wild Rice with Pine Nuts.
