For the risotto: Pour the broth in a medium saucepan. Stir in the dried porcini mushrooms. Bring to a slow simmer, then lower the heat, cover and gently simmer for 5 minutes. Lower the heat to the minimum, then keep warm. (Keep the porcini in the broth: you will be gradually ladling the rehydrated mushrooms into the risotto along with the broth throughout the cooking process.)
In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the celery and shallot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed. Add 1 ladleful of the hot porcini-infused broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
While the risotto is cooking, prepare the wild mushrooms: Set a medium nonstick skillet over medium-high heat. Heat for 2 to 3 minutes, then add the mushrooms. Cook the mushrooms, stirring from time to time, until the mushrooms look toasty and “condensed”—they should look like denser, darker versions of themselves. (This should take about 7 to 8 minutes.) Transfer the mushrooms to a mixing bowl. Sprinkle with a pinch of sea salt, then drizzle with the lemon juice. Set aside while the risotto finishes cooking.
When there's about 1 ladleful of broth left, lower the heat to the minimum, then stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Stir in the remaining broth along with any and all bits of porcini left in the saucepan. The wild mushroom risotto should now be loose and super creamy. Taste and adjust seasoning, if needed. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
SERVING: Quickly toss the fresh herbs with the wild mushrooms. Serve the risotto in warm bowls, then top with the wild mushrooms. Drizzle each serving with a bit of extra-virgin olive oil, sprinkle with ground pepper, and serve immediately.
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