Mushroom Risotto

Steps

1. 1
   In a saucepan, combine dried porcini mushrooms with water and tomato paste. Bring to a simmer over medium heat and maintain at a gentle simmer throughout the cooking process. This creates an aromatic stock for the risotto.
2. 2
   Thinly slice the cremini and shiitake mushrooms, removing stems from the shiitakes. Heat 2 tablespoons of olive oil in a wide, shallow skillet and sauté the mushroom mixture with a pinch of salt for about 10 minutes until they develop color and texture. Remove with a slotted spoon and set aside.
3. 3
   Add remaining olive oil to the same skillet. Sauté the minced onion for a few minutes until softened, then add the minced garlic and cook for about 30 seconds to remove the raw garlic flavor.
4. 4
   Add the arborio rice to the pan and stir for about 1 minute, coating the grains evenly with the oil. This toasting step adds depth of flavor to the final dish.
5. 5
   Pour in the white wine and stir until it is completely absorbed. The rice should appear dry before proceeding to add stock.
6. 6
   Begin adding warm porcini stock one ladleful at a time, stirring frequently. Wait until each ladleful is absorbed and the rice appears dry before adding more. Continue for about 15 minutes until the rice is nearly cooked through.
7. 7
   About 5 minutes before the rice finishes cooking, chop the rehydrated porcini mushrooms and add them to the pan along with the sautéed mushroom mixture. Continue adding stock and stirring until the rice reaches the desired tenderness, then season generously with salt and pepper.
8. 8
   Add the final ladleful of stock, then remove the pan from heat. Stir in the room-temperature butter and grated Parmesan cheese until well combined. Cover the pan with a lid (or any oven-safe cover) and let it rest for 5 minutes off the heat.
9. 9
   Uncover and gently fold the risotto. It should have a flowing, wave-like consistency when tilted on a plate. Serve immediately on warm plates, garnished with extra mushrooms, cheese, and a drizzle of olive oil. Eat with a fork rather than a spoon.