Risotto with Porcini Mushrooms

Method

1. Clean the porcini mushrooms: remove the earth with paper or a damp cloth, then cut them into thin slices.
2. Finely chop the shallot.
3. In a small saucepan, heat a little extra virgin olive oil over medium heat. Add the chopped shallot, then a knob of butter, and a splash of water. Cook until the shallot is very soft (stracotto). Set aside.
4. In a large non-stick pan, heat extra virgin olive oil and garlic oil. Add the mushroom slices and sauté them. Add a pinch of salt. Halfway through cooking, add a knob of butter. Cook until the mushrooms are tender but not overcooked.
5. Transfer the cooked mushrooms to a blender or food processor. Add a few cubes of cold butter and blend until smooth to obtain a mushroom cream. Adjust salt to taste.
6. Place the carnaroli rice in a saucepan and toast it dry (or with a little oil) over medium heat, adding a pinch of salt from the start.
7. Begin cooking the rice by adding hot water little by little, always keeping the liquid hot. Cook for exactly 9 minutes from the first addition of liquid, stirring occasionally and adding more water as needed.
8. When the rice is cooked and almost dry, remove from heat and start the mantecatura: add a knob of butter and the reserved shallot butter (including the cooked shallot pieces). Mix well. Then add grated Parmigiano Reggiano, followed by a couple of tablespoons of the mushroom cream. Adjust salt and moisture with a few drops of water. Stir vigorously until creamy and smooth.
9. Plate the risotto: spread it on a warm plate. Drizzle a few drops of garlic oil over the top. Shave raw porcini mushrooms very thinly and arrange on the risotto. Sprinkle with chopped chives and freshly ground black pepper.