When properly cooked, Arborio rice has a crunchy center and a creamy outer texture. Making perfect risotto is an art. Mark Strausman, chef and owner of New York City's Campagna, says that "when you get it right, you'll know it."
The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.
Alfred Portale makes this spice- and herb-perfumed risotto at his Gotham Bar and Grill in New York City. At his restaurant, he uses double turkey stock in the risotto, but enriched chicken stock can be substituted.