Porcini Mushroom Risotto

Method

1. Clean the porcini mushrooms: remove dirt with a knife and wipe the caps with a damp cloth.
2. Finely chop the shallot.
3. In a pot, sauté the shallot with butter and a drizzle of olive oil.
4. Add the Carnaroli rice and toast until translucent.
5. Cook the rice by adding hot vegetable broth little by little and a pinch of salt.
6. Cut the porcini mushrooms in half and then into thin slices.
7. At the end of cooking, add the raw mushrooms to the risotto.
8. Finely chop the parsley.
9. Mantecare the risotto with cold butter and Parmigiano Reggiano, let it rest for one minute, then stir vigorously to achieve the 'all'onda' consistency.
10. Plate the risotto, add chopped parsley, and serve.