This recipe is from one of my favorite PacNW foraging-oriented blogs,
Fat of the Land.
Fat of the Land: Porcini 101: Porcini Risotto
"Many recipes simply use the dried porcini. This is fine out of season, though I would consider adding fresh mushrooms of some sort, even a bland supermarket variety like cremini, if only for texture. The best porcini risotto is the one that uses both fresh and dried porcini. Here's my recipe:
8 cups chicken or vegetable stock
1/2 cup (approx 2 oz) dried porcini
1-2 tbsp olive oil
1 medium yellow onion, diced
2-3 cloves garlic, diced
1/2 lb fresh porcini, roughly chopped into 1-inch cubes
1/2 cup white wine
1 1/2 cups arborio rice
2 tbsp butter
4 heaping tbsp mascarpone
1/2 cup parmesan cheese, grated
1/2 cup (or more) sweet peas (frozen is fine)
salt and pepper, to taste
1. Warm stock just below simmer in a pot on stovetop.
2. Pulverize dried porcini in blender or food processor and add to stock.
3. In a large pan suitable for risotto, saute onions, garlic, and fresh porcini in olive oil for several minutes over medium-high heat until mushrooms begin to brown ever so slightly, stirring regularly. I like to season the mixture with a few grindings of salt and pepper at this point.
4. De-glaze with white wine. When liquid has nearly bubbled off, add rice and stir well, coating thoroughly. Allow rice to cook until slightly toasted, 2-3 minutes.
5. Add 4-5 ladlefuls of stock to pan, stirring. It helps to have a risotto spoon. Reduce heat to medium-low. Continue to add a ladle or two of warm stock as the liquid is absorbed, stirring regularly, about 15-20 minutes.
6. Risotto is nearly done when creamy yet al dente and just slightly crunchy inside. Now stir in the butter, mascarpone, and half the parmesan along with a couple more ladles of stock, then mix in the peas, and cover for a few minutes.
Don't be alarmed if you have leftover stock; it's always better with risotto to have more than enough. The finished risotto should be rich and creamy. The peas add a dash of color and nice pops of texture as a counterpoint to the porcini and rice. Add salt if necessary. For a soupier risotto, add more stock. Serve with remaining parmesan as a garnish. Serves 4.
Note: For an attractive and tasty garnish, thinly slice a couple small porcini buttons and saute in butter until lightly browned, as shown in the images above and below."