Porcini and Chanterelle Risotto with Homemade Stock

First ting first — let's make this stock proper. Put that whole chicken with all the vegetables and giblets in a large stockpot over medium heat.

Pour in enough cold water to cover by 1 inch — don't get too heavy-handed or your stock go taste like dishwater.

Toss in the herbs and peppercorns and let it slowly come to a boil, then reduce heat and simmer gentle-gentle for 1 hour uncovered. (Skim any scum that rises to the surface — we keeping this clean.)

Carefully remove the chicken when done and let it cool. Discard skin and bones, then hand-shred the meat for later use.

Strain that beautiful stock through a fine sieve — we want it clear and gorgeous. Cool it down quick in an ice bath if you not using right away.

Now for the real bacchanal — warm a wide, heavy-bottomed pan over medium-low heat.

Add 2 tablespoons each of olive oil and butter, let them melt together like old friends.

Add the shallots and cook for 2 minutes until translucent, then toss in those gorgeous mushrooms, thyme, and bay leaf.

Cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.

Pour in 1 cup of wine and bring to a simmer — let that alcohol evaporate while you enjoy the aroma.

Continue cooking until the mushrooms are dry, about 5-7 minutes more. Season with salt and pepper, then remove mushrooms and set aside. Discard the bay leaf.

Reduce flame to low and add the remaining butter and oil to the same pan.

Stir in the rice and coat every kernel with that good fat until they're shiny and toasted, about 3-5 minutes. (This step is crucial — you want each grain to be properly coated.)

Pour in the remaining cup of wine and let it evaporate completely.

Now comes the meditation part — add the warm stock one ladle at a time, stirring constantly and letting each addition absorb before adding more. (Don't rush this step or your rice kernels will burst and you'll have a mess instead of risotto.)

Continue this gentle process for about 25 minutes until the rice is al dente and creamy but not mushy.

Fold those beautiful mushrooms back into the rice and season with salt, pepper, and parsley.

Stir in the Parmesan and finish with shaved truffle if you feeling bougie. Serve immediately while it's perfect.