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1
In a heatproof bowl, soak the dried porcini mushrooms in the boiling water until softened, about 20 minutes.
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2
Rub the mushrooms in the water to remove any grit, then lift them out of the soaking liquid and coarsely chop.
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3
Reserve the mushroom soaking liquid.
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4
In a medium saucepan, bring the vegetable stock to a boil.
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5
Cover and keep the stock at a bare simmer over low heat.
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6
In a large saucepan or medium enameled cast-iron casserole, melt 2 tablespoons of the butter in the olive oil.
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7
Add the onion and garlic and cook over moderate heat until softened but not browned, about 4 minutes.
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8
Add the cremini mushrooms and cook, stirring, until they are softened, about 4 minutes.
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9
Add the rice to the pan and cook, stirring, until coated, about 1 minute.
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10
Add the white wine to the rice and simmer until it has almost evaporated.
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11
Add the chopped porcini mushrooms and the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom.
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12
Add enough hot stock to just cover the rice and cook, stirring constantly, until the stock has been absorbed.
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13
Add more stock.
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14
Continue cooking and stirring, adding more stock as it is absorbed, until the rice is just tender and a creamy sauce forms, about 30 minutes.
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15
Remove the porcini risotto from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese.
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16
Season the risotto with salt and pepper and ladle it into shallow bowls.
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17
Top the risotto with Parmesan shavings and serve.
