For Mushroom Risotto I take whatever mushrooms I have at hand, fresh or dried.
Fresh mushrooms I cook as follows: Chop the mushrooms into smaller pieces. Heat up a pan without any oil or butter. Place the mushrooms into the pan and let their own liquid slowly cook into the mushrooms. When dry add plenty of butter. Cook until mushrooms have got some color and season with salt, thyme and just a touch of pepper.
Dried Mushrooms: Soak dried mushrooms for at least 30 minutes until soft. Drain and reserve the mushroom water for the stock. Sauté the soaked mushrooms in butter on medium heat until done. Season w/ salt, thyme and just a touch of pepper.
To make Risotto you will need plenty of stock, I suggest you make your own vegetable or chicken stock. For rice I use arborio rice or a brown, short grain rice (excellent but takes longer time to cook).
Above you can see a flowchart of two of my favorite feeding options for Mushroom Risotto. I serve it w/ extra Parmesan and toasted walnuts… Enjoy!
If you never done a risotto I suggest you check out a basic recipe such as this one before you start.