Preparing dried mushrooms for risotto
I just made mushroom/truffle risotto for lunch! No joke!!

Here's what to do with the dried. First, rinse thoroughly, they're infamous for grit. Now soak them for one half an hour in a little bowl of the broth (hot) you intend to use for the risotto. No need to remove stems, just chop them up with the rest.

After one half an hour, wring them out, using your hands. Save the broth. Using a very fine sieve, or some cheesecloth, or even a coffee filter...pour the broth back into the broth you will use to make your risotto. If nothing else, just allow the little bowl of mushroom broth to sit for a bit, and pour carefully, most of the grit will sink.

Chop up the shrooms. If you can mix them with some diced up fresh, great.

BTW consider aged Gouda instead of Parmesan. Yummy!

Served with a sunny-side-up egg and buttered toast?? Fit for a queen.

The water that hydrates the mushrooms is very flavorful. It shouldn't be wasted.