Porcini Mushroom Risotto

Method

1. Prepare the broth: In a pot, combine 1.5 L water, 70 g celery (diced), 70 g onion (diced), 70 g carrot (diced), 10 g dried porcini mushrooms, and a sprig of thyme. Cover and bring to a boil over medium heat. Once boiling, add salt. Lower heat and simmer for 20 minutes. Keep warm.
2. While the broth cooks, prepare the fresh porcini: Separate the caps from the stems. Cut the stems into small cubes and the caps into larger pieces.
3. Infuse the oil: Halve 1 garlic clove, remove the skin. In a pan, heat a drizzle of olive oil over medium heat. Add the garlic and fry until golden, then discard the garlic.
4. Cook the mushrooms: In the same pan, increase the heat. Add the fresh porcini and a pinch of salt. Cook for about 7 minutes until the water released evaporates. Add black pepper and a handful of finely chopped parsley. Remove from heat, cover, and set aside.
5. Toast the rice: In a dry pan or pot, add 350 g Carnaroli or Vialone Nano rice. Toast over medium heat, stirring constantly, until the rice reaches about 50-52°C. Set aside.
6. Start the risotto: In a large pot, melt 20 g of butter over medium heat until it turns hazelnut brown. Immediately add 1 finely chopped shallot, stir briefly. Add the toasted rice and mix well. Increase the heat, add half a glass of dry white wine, and stir until the alcohol has evaporated.
7. Add the precooked mushrooms to the rice and mix to combine. Begin adding the hot broth, two ladles at a time, stirring continuously over medium-low heat. Wait until each addition is fully absorbed before adding more. Continue for about 14–16 minutes, or until the rice is nearly al dente.
8. After the broth has cooked for 20 minutes, remove the dried porcini from the broth. Coarsely chop them and add to the risotto at any point during the last few minutes of cooking. They add texture.
9. When the rice is al dente (the white centre vein has disappeared), remove the pot from the heat. Add the remaining 20 g of butter and 40 g of grated Parmigiano Reggiano. Stir vigorously to mantecare – emulsifying the fat and starch to create a creamy texture.
10. Cover the pot and let the risotto rest for 1 minute.
11. Serve the risotto immediately, garnished with a few fresh thyme leaves.