Risotto with Mushrooms and Coffee
8 cups homemade beef or vegetable stock, or water
½ cup dried porcini
¼ cup extra-virgin olive oil
1 cup finely chopped onion
½ cup finely chopped shallot
12 ounces sliced mixed mushrooms (such as cremini, shiitake, oyster, or chanterelle) Kosher salt
Freshly ground black pepper TT
2 cups Carnaroli rice (or Arborio)
¾ cup dry white wine
1 tablespoon espresso powder
2 tablespoons unsalted butter, cut into bits
½ cup freshly grated Grana Padano
4 tablespoons truffle pesto
*Fresh truffles (optional and if available)
Bring the stock to a simmer in a saucepan. Ladle 1 cup hot stock into a measuring cup, add the dried porcini and let them soak until softened, about 10 minutes. Drain, reserving the soaking water, and finely chop the porcini. Pour the soaking water into the saucepan of the stock, leaving any grit behind in the measuring cup.
Heat a large skillet over medium heat, and add the olive oil. When the oil is hot, add the onio and shallot. Cook until they begin to soften, about 4 minutes. Add the fresh mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are wilted and browned on the edges, about 6 minutes.
Add the rice, and stir to coat in the oil. Pour in the wine, and cook, stirring, until it’s absorbed, about 1 to 2 minutes. Ladle in enough hot stock just to cover the rice. Adjust the heat so the risotto is simmering, and cook, stirring constantly, until all liquid has been absorbed. Continue to add hot stock in small batches (just enough to moisten the rice completely) and cook until each successive batch has been absorbed, stirring constantly,until the rice mixture is creamy but still al dente, about 18 minutes total. It’s okay if you have a little stock leftover.