Instructions: 1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and add it to the stock.

2. Heat the stock until it reaches a low simmer, then adjust the heat so that it stays just at the simmering point.

3. Heat the olive oil over low heat in a wide heavy pot. Add the shallots & saut=82 until they begin to soften, 3-4 minutes. Add the rice and stir well to coat the grains. Add the porcini and portobello mushrooms and saut=82 for 2 minutes.

4. Add a ladle of stock (about =AB cup). Stir until the liquid is absorbed.

Add the salt and pepper. Keep the heat under the rice at medium and the liquid always simmering.

5. After adding 3 or 4 ladles of stock, add the wine. Continue to stir frequently and to add a ladle of stock at a time. When the rice is almost cooked through, in about 20-25 minutes, reduce the amount of stock added each time. As soon as the rice is cooked, remove it from the heat and serve hot.

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