Favored by the food and fashion cognoscenti, Milan's Bice is one of Italy's most celebrated restaurants. This recipe substitutes dried porcini mushrooms for the fresh fungi Chef Julian Alexander incorporates into his aromatic risotto. Stir in a bit of white truffle paste for an over-the-top finish.
Chop two of the dried mushrooms very finely. Reserve. In a small bowl, soak the remaining whole mushrooms in the warm water for 15 minutes. Drain the mushrooms; reserve. Discard the liquid or reserve for another use. (In Italy, cooks do not use the mushroom soaking liquid.)
In the Italian copper risotto pot or a similar pot over medium heat, heat 1 tablespoon of the butter with 3 tablespoons of the olive oil. Add the onion and shallot and cook until the onion is soft, 3 to 4 minutes. Add the dried chopped mushrooms and cook, stirring for 1 minute.
Add the rice and the reconstituted whole mushrooms to the pan and cook, stirring to coat the rice with the butter and oil, for 2 to 3 minutes. Season to taste with salt and pepper. Add the wine and cook, stirring for 1 minute.
Cover the rice with hot chicken stock and mix well. Increase the heat to high and cook the rice, stirring occasionally and adding more stock as needed, until the rice is cooked al dente (firm texture), about 20 to 25 minutes. Remove the rice from the heat and let rest for 2 minutes.
Stir in the remaining butter and oil, along with the Parmesan cheese. Season to taste with salt and pepper. Drizzle with white truffle oil, if desired. Serve immediately.
Adapted from a recipe by Julian Alexander, Bice, Milan.