Ingredients

• 1-ounce dried Morel mushrooms

• ½ pound fresh porcini or cremini mushrooms

• 4 cups chicken stock (preferably homemade)

• 6 tablespoons unsalted butter

• 2 ounces pancetta, diced

• ½ cup chopped shallots (about 3 shallots)

• 1½ cups Arborio rice

• ½ cup dry white wine

• ½ teaspoon saffron threads

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ⅔ cup freshly grated Parmesan cheese, plus extra for serving
   

Directions

Soak dried morels in 2 cups boiling water for 30 minutes. Remove mushrooms with a slotted spoon, rinse, and cut if large. Strain the soaking liquid through a coffee filter or paper towel and reserve (you should have 2 cups).

Wipe porcini mushrooms clean with a damp paper towel (do not rinse). Remove stems and slice caps thickly.

In a saucepan, combine chicken stock with reserved mushroom liquid and bring to a simmer. Keep warm.

In a heavy pot or Dutch oven, melt butter over medium-low heat. Add pancetta and shallots; sauté 5 minutes.

Add morels and porcini; sauté 5 minutes more. Stir in rice to coat. Add wine and cook 2 minutes.

Add 2 ladles of warm stock, saffron, salt, and pepper. Stir and simmer until absorbed.

Continue adding stock 2 ladles at a time, stirring occasionally, until rice is tender but al dente (25–30 minutes).

Remove from heat and stir in Parmesan. Enjoy!