Basic risotto:
1 cup of Arborio rice
1 Shallot minced
1 Tbsp Butter
½ cup of dry white wine
1 qt of chicken stock (bring to boil, mix 1 oz. of dried porcini mushrooms and set aside)

To finish:
½ lb of fresh mushrooms of your preference (shiitake and oyster mushrooms are easy to find and flavorful)
¼ Stick of butter (cut in small cubes)
2 Tablespoons of parmesan cheese
1 Dash of EVOO
1 Tablespoons of cut chives or chopped parsley

For the basic risotto:
1. In a sauté pan heat the butter and add the shallots, slowly “sweat” for about 2 minutes. When the shallots are translucent, add the rice, season with salt and pepper and turn up the heat to medium high to slightly toast the rice without giving any color
2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the shallots and the butter. Add the white wine and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
3. Once the wine has cooked into the rice, add your first ladle of hot chicken/porcini stock (you should add as much stock as needed to just barely cover the rice).  Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice as you go along for salt and doneness. Carry on adding stock until the rice is soft but with a bite.
4. Right before the rice is al dente, have another sautéing pan hot and ready to sear the fresh mushrooms. Sautee the mushrooms, lightly brown them and set aside to be served on top of the risotto.
5. To finish the risotto, remove from the heat and add the butter in small bits throughout the rice, parmesan cheese and a dash of extra virgin olive oil, stir to create an emulsion.
6. Serve the risotto on a platter or in a baked pumpkin or squash, top off with the sautéed mushrooms, feel free to grate or shave parmesan cheese and if you happen to have some truffle oil hiding around….drizzle it!!! to elevate this dish from superb to sublime.

The finished risotto should be creamy, al dente and almost runny or oozy.  Check for consistency and add stock if it is too dry.

Il risotto e pronto! Eat as soon as possible while the risotto retains its perfect texture.