Pour in the porcini mushrooms (and the soaking liquid in which they were resting) to the rice mixture and stir thoroughly. You’ll start to notice the liquid is absorbed by the rice. Keep stirring regularly over a low to medium heat.
Once you see that most of the mushroom liquid is beginning to be absorbed, start to add the chicken stock a little at a time and continue to stir. You’ll need to do this, adding a bit of stock and stirring, for around 20 to 25 minutes until all the stock is gone and the rice softens. You want the risotto rice to be soft but still retain its shape and structure.
“You can carefully pick up a few grains and squeeze in between your fingers to check [its feel]” says Dalton. “You don’t want the rice to become mushy.”