Real home-made risotto is a lot of work. Making the stock. Stirring. Adding the stock in small lots. Stirring. It's worth it, but not all the time. Sometimes you just want some comfort food without all the work. When that time comes, here's a recipe to try.
I start by reconstituting 1 oz. of dried porcini mushrooms as per the package directions (30 minutes in 1 cup of warm water). I then strain them, reserving the liquid. I then run the liquid through an unbleached coffee filter and set it aside. I rinse the porcinis and then chop them very fine.
Next I mix the mushroom liquid with 1/2 cup white wine and enough low sodium chicken stock to make a total of 2.5 cups of cooking liquid. I bring the liquid to a boil in a 2.5 quart pan.
When the liquid comes to a boil, I add 1 tablespoon unsalted butter and one package of Alessi Imported Risotto con Funghi Porcini. (I've tried a bunch of risotto brands and I like this one the best. Here in Los Angeles, I can even find it at Ralphs.) Stir well, bring back to the simmer, cover and reduce the heat to low. Simmer for 15 minutes. Add the reconstituted porcini mushrooms. If it looks likely to run dry, add 1/4 cup chicken stock. Stir well. Recover and cook 3 more minutes. Remove from heat and allow to sit covered for 5 minutes.
Stir in 1/2 teaspoon truffle paste, 1/4 teaspoon white truffle oil, and 1/2 tablespoon unsalted butter. Serve out (2 portions as a main course, 4 as an appetizer). Top with freshly shaved Italian Parmesan and freshly chopped Italian parsley.
The extra porcinis and the additions specified in the preceding paragraph provide a depth and complexity of flavor that effectively disguise the store bought basis. It'll taste like you slaved over it for the hours risotto from scratch requires.
