For the porcini/shitake mushroom stock:
5 cups water
2 cups of a mixture of dried Porcini and Shitake mushrooms, coarsely chopped
Bring the water to a simmer and add the mushrooms. Allow to steep for 30 minutes, then strain.
For the risotto:
5 cups mushroom stock
3 tablespoons OLIVE & VINE extra virgin olive oil
1 pound mixed wild mushrooms, thinly sliced
sea salt and freshly ground pepper, to taste
2 shallots, finely chopped
1 1/2 cups Arborio or Carnaroli rice
1/2 cup white wine
1 teaspoon OIVE & VINE White Truffle infused olive oil
1/2 cup freshly grated Pecorino cheese
2 tablespoons flat-leaf parsley, chopped
In a medium saucepan, bring the stock to a simmer and keep warm.
In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.
Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook, stirring constantly until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly until it is nearly absorbed between additions. The risotto is done when it is opaque and the sauce that has formed from the rice is creamy. This should take about 20 minutes total. Add the truffle oil, cheese and parsley at the very end, and adjust the seasoning if desired.