Italian Porcini Risotto

Soak the porcini mushrooms in a bowl covered with hot water for about an hour, allowing them to become soft. Drain the mushrooms and reserve the soaking liquid.

Next, heat 3 tablespoons of oil in a skillet over medium heat. Add minced garlic and cook until it's fragrant, about 2 minutes. Then, add the chopped mushrooms to the skillet and cook until they're soft, stirring occasionally for 5-6 minutes. Season with dried rosemary, salt, and pepper to taste. Discard the garlic cloves and pour in 1/2 cup of wine.

Increase the heat to medium-high and simmer the mixture until the wine has reduced, stirring occasionally for 3-5 minutes.

In a separate saucepan, melt the remaining 1 tablespoon of oil with 2 tablespoons of butter over medium-low heat. Cook and stir the minced shallot until it's soft, about 3 minutes. Then, cook and stir the Arborio rice until it's toasted and fragrant, about 3 minutes. Pour in the remaining 1/2 cup of wine and simmer until it's absorbed, about 3 minutes.

Gradually add the warm stock to the saucepan in small amounts, stirring constantly until the risotto is tender and creamy, about 15-18 minutes.

Finally, remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese. Let it stand for 3-5 minutes before serving.