Wild Mushroom Risotto with Egg | James Beard Foundation

Ingredients

• 5 cups chicken stock
• 1/4 cup dried porcini mushrooms
• 4 tablespoons extra virgin olive oil
• 3 tablespoons finely diced shallots
• 1 1/2 teaspoons minced garlic, plus 2 cloves smashed garlic
• Crushed red pepper flakes
• Kosher salt
• 2 1/2 tablespoons unsalted butter
• 1 1/2 cups Vialone Nano rice (or another Italian medium-grain rice)
• 1/2 cup dry white wine
• 1 1/2 teaspoons chopped thyme leaves, plus 2 sprigs thyme
• 1/2 cup grated Parmigiano-Reggiano
• 2 egg yolks
• Preserved black truffles
• 4 cups mixed seasonal wild mushrooms