In a large heavy-bottomed sauté pan or Dutch oven, heat 2 tablespoons butter and sauté the shallot until translucent. Add mushroom mixture. Cook for 2 to 3 minutes, until mushrooms are soft. Remove from heat, transfer the mushrooms to a plate and set aside.

In a large saucepot set over medium-high heat, bring the Mushroom Dashi Broth up to, but not to, a full boil, then reduce heat to a simmer.

To the sauté pan (or Dutch oven), set over medium heat, add 2 tablespoons butter and onion. Cook until the onion is soft and translucent, approximately 3 to 4 minutes, stirring occasionally.

Add rice and stir with a wooden spoon to coat the rice with onion and butter. Cook on low heat for 2 to 3 minutes. Add wine and stir constantly until most of the liquid has been absorbed.

Ladle in approximately ½ cup dashi broth and cook, stirring constantly, until all liquid has been absorbed. Adjusting the heat as needed to maintain a steady simmer, continue adding dashi broth ½ cup at a time, adding more broth only after the previous addition has been absorbed, stirring constantly until rice is creamy, approximately 25 to 30 minutes. Add salt and pepper, taste for seasoning and adjust as needed.

Add cooked mushrooms. Fold in Parmigiano-Reggiano and remaining 2 tablespoons butter. Serve in warm shallow bowls.

Serves 6.

*Mushroom Dashi Broth

In a large stockpot, bring water to a boil. Add the kombu seaweed and dried mushrooms and lower to a simmer. Allow the broth to simmer for 20 minutes. Strain, reserve broth and discard solids. Can be refrigerated up to 1 week.