Porcini Risotto with Roasted Hen of the Woods

This follows a pretty typical risotto build.
Sofritto up front deglazed with Marsala.
I have one technique that I think I came up with. I make a mushroom duxelles of basic cheap white mushroom, and then rehydrate that at the same time as adding stock.
This provides a fantastic “base” of mushroom flavour.
Additionally this has sautéed porcini mushroom through it, and half a roasted Hen of the Woods, and a little shaved white mushroom on top.

Served with a nice Pinot Bianco from Alto Adige.