Agitate the rice with your fingers or a whisk to release the
starch. Pour into a fine-mesh strainer set over a 2-quart
liquid measure or large bowl and allow to drain for 5
minutes, stirring the rice occasionally. Reserve the liquid.
- Heat 3 tablespoons of the olive oil in 12-inch heavy-
bottomed skillet over medium-high heat until
shimmering. Add the rice and cook, stirring and tossing
frequently, until all the liquid has evaporated, the oil is
bubbling, and the rice has begun to take on a golden
blond color and nutty aroma, about 5 minutes. Add the
garlic and shallots and cook, stirring, until aromatic,
about 1 minute. Add the wine, if using, stir once, and
cook until reduced by half, about 5 minutes.
- Give the reserved broth a good stir and pour all but 1 cup
over the rice. Increase the heat to high and bring to a
simmer. Stir the rice once, cover, and reduce the heat to
the lowest setting. Cook the rice for 10 minutes,
undisturbed. Stir once, shake the pan gently to
redistribute the rice, cover, and continue cooking until
the liquid is mostly absorbed and the rice is tender with
just a faint bite, about 10 minutes longer.
- While the rice is cooking, heat the remaining tablespoon
of olive oil in a medium skillet over medium-high heat
until shimmering. Add the dried mushrooms and cook,
stirring occasionally, until faintly nutty and crisp in bits,
about 2 minutes. Season to taste with salt and pepper and
transfer to a plate.
- Remove the lid from the rice, add the final cup of liquid,
increase the heat to high, and cook, stirring and shaking
the rice constantly, until thick and creamy. Fold in the
