Wild Mushroom Risotto

Ingredients:
1/4 ounce dried porcini
1 cup boiling water
4 T butter
1 pound wild or specialty mushrooms, trimmed

Note:
Do not use white, crimini, portobello or shiitake mushrooms; use the best mushrooms available, which change as the seasons unfold; chanterelles, black chanterelles, oyster, clam shell, Trumpet Royale, Velvet Pioppini and morels, etc. Clean them thoroughly and tear or slice them into medium pieces before sauteing.

1/4 cup sherry
kosher salt, to taste
freshly ground pepper, to taste
4 T minced Italian parsley
6 to 7 cups chicken or vegetable stock
3 bacon slices, minced
3 shallots, minced
2 cups Carnaroli or Vialone Nano rice
3/4 cup (3 ounces) freshly grated Vella Dry Jack

Preparing the risotto:
Put the porcini in a small bowl, cover with the boiling water and set aside for 30 minutes.

Meanwhile, put 4 tablespoons of the butter in a medium saute pan set over medium heat; when it is melted, add the mushrooms and saute, tossing frequently, until they are tender and have given up most of their liquid, about 5 to 8 minutes, depending on variety of mushroom. Increase the heat, add the sherry, toss and simmer until all of the liquid is evaporated.

Season with salt and pepper, add half the parsley and remove from the heat. Set aside.

Put the minced bacon into a deep saute pan or medium sauce pan set over medium heat and saute until just crisp. Carefully pour off excess fat so that about 2 tablespoons remain in the pan.

Add the shallots, reduce the heat to low and cook until soft and fragrant, about 7 to 8 minutes. Add the porcini and saute 2 minutes more.

Add the rice and stir with a wooden spoon until each grain turns milky white, about 2 minutes.

Add the hot stock a half-cup at a time, stirring after each addition until the liquid is nearly absorbed.

Continue to add stock and stir until the rice is tender, about 18 to 20 minutes. Adjust the heat as needed so that the stock simmers when it hits the pan but does not immediately evaporate.

When about a half-cup of stock remains, stir in half the mushrooms and all the cheese. Season with black pepper, taste and correct for salt.

Working quickly, heat the reserved mushrooms and add the remaining stock to the risotto.

Ladle risotto into warmed soup plates and top with some of the reserved mushrooms and remaining parsley. Serve immediately.

Serves 4 to 6