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1
To prepare the dried mushrooms for the risotto, place them in a small mixing bowl and cover with boiling water.
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2
Let mushrooms sit until softened, about 45 minutes.
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3
To make the topping, heat the butter and olive oil in a large frying pan over medium-high heat.
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4
When the butter foams, add the cremini mushrooms and stir to coat.
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5
Cook, stirring only once or twice, until the mushrooms are golden brown with crispy edges, about 5 to 7 minutes.
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6
Transfer to a small bowl and toss with the chives; season with salt and pepper to taste.
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7
Set aside.
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8
To make the risotto, remove the dried mushrooms from the soaking liquid, gently squeezing the excess liquid back into the bowl and reserving the liquid.
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9
Chop the mushrooms and set aside.
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10
Strain the soaking liquid through a double thickness of cheesecloth or a paper coffee filter, being careful not to include any dirt that may have settled on the bottom of the bowl.
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11
In a heavy saucepan, combine the strained soaking liquid with the chicken broth.
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12
Bring the mixture to a boil, then lower the heat to keep the mixture hot but below a simmer.
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13
In a large saucepan over medium heat, melt the butter until foamy.
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14
Add the shallots and cook until soft and lightly colored, about 3 to 5 minutes.
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15
Stir in the chopped reconstituted mushrooms and cook for about 3 minutes, stirring occasionally.
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16
Add the rice and stir until it is well coated with butter.
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17
Add the wine and cook, stirring frequently, until the liquid has completely evaporated.
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18
Add 1 cup of the hot broth to the rice and cook, stirring frequently, until the liquid is absorbed, about 8 to 10 minutes.
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19
Continue to cook the rice, adding 1/2 cup of the hot stock at a time and stirring until it is absorbed before adding more.
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20
When the rice is done, it should be creamy and tender but still slightly firm to the bite; the total cooking time will be 30 to 40 minutes.
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21
To assemble the dish, remove the risotto from the heat, stir in 1/2 cup of the Parmigiano-Reggiano, and season with salt and freshly ground pepper.
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22
Spoon the risotto into the center of each serving dish, top with the sauteed cremini mushrooms, and sprinkle with the remaining 1/2 cup cheese.
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23
Serve immediately, passing extra cheese on the side.
