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1
Melt 2 tablespoons of the butter in a heavy pot over medium-high heat.
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2
Add the shallot, porcinis, and herbs and cook, stirring occasionally, until just softened and beginning to turn golden brown, about 4 minutes.
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3
Add the rice and cook until it turns opaque and starts to make a faint popping sound, just a minute or two.
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4
Add the white wine to the pot and cook until almost all of the liquid has evaporated.
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5
Add a pinch of salt and 1 cup of the boiling water and cook, stirring continuously, until the water has nearly evaporated.
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6
Repeat the process with a second cup of the boiling water, and when that has nearly evaporated, add a third cup.
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7
You will know when to add more water when the surface of the rice is coated with small bubbles-its not unlike knowing when to flip a pancake.
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8
Cook, stirring, until this last addition of water has nearly evaporated.
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9
Test the rice by tasting it-it should be just cooked through, but still have a bit of a bite.
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10
If its too undercooked, add 1/4 cup of water.
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11
Depending on the cooking temperature and the type and age of the rice, it may or may not need it.
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12
Trust your instincts.
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13
When the rice is just cooked through, about 20 minutes of cooking altogether, turn off the heat and vigorously mix in the remaining 2 tablespoons butter along with the cheese.
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14
Fold in the berries, and season the risotto to taste with salt.
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15
Serve immediately, with an extra dusting of Parmigiano-Reggiano on each portion.
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16
On Tending to Your Pots
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17
In order to be a good cook, it helps to be observant, patient, and in charge.
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18
To tend to the pots and ovens, dont be afraid to lean over, to stir whatevers in there, to spread it out and see whats happening.
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19
Most beginning cooks tend to be intimidated by everything happening on the stove-it helps to remember you are in charge of the food and not the other way around.
