Risotto with Wild Mushrooms
Peel shallots and cut into small cubes. Heat olive oil in a saucepan and saute shallots until soft. Add risotto rice and saute until translucent. Add white wine and cook, stirring occasionally, until rice has absorbed all wine. Season with salt, pepper and bay leaves.
Add hot broth until rice is just covered and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 15-20 minutes, stirring frequently.
Clean mushrooms and cut porcini into small pieces. Heat butter in a pan and saute mushrooms for about 5 minutes, stirring occasionally. Season with salt and nutmeg. Combine risotto with mushrooms and chives, remove bay leaves and season to taste. Serve.