Risotto with Porcini Mushrooms

Name: Risotto with Porcini Mushrooms
Ingredients: 4 to 6 fresh or 1 1/2 oz. (50 g) dried porcini mushrooms; Extra-virgin olive oil as needed; 1 shallot, finely chopped; 1 1/4 cups (9 oz./280 g) Carnaroli or Arborio rice; 1/2 cup (4 fl. oz./125 ml) white wine; 6 1/3 cups (50 fl. oz./1.5 l) beef stock, or as need, warmed; Kosher salt and freshly ground pepper; 3 Tbs. unsalted butter; 3 1/2 oz. (100 g) Parmigiano-Reggiano cheese, grated, plus more for serving; Chopped fresh flat-leaf parsley for serving