Risotto with Dried Porcini Mushrooms

Method

1. Prepare the mushroom broth: add to a pot half a white onion cut into cubes, 50 g carrot cut into cubes, 50 g celery cut into large pieces, 2 cherry tomatoes, 1 garlic clove (crushed with skin on), a few sprigs of thyme, a pinch of pepper, and 50 g dried porcini mushrooms. Cover with about 2 litres of water, bring to a boil, then simmer on low heat for 25 minutes. Add salt after the first 10 minutes.
2. While the broth cooks, toast the rice: place 360 g Carnaroli or Vialone Nano rice in a dry saucepan and stir over medium-low heat for 3–4 minutes until the grains turn whitish and release a bread-like fragrance. Set aside.
3. After 25 minutes, strain the broth through a fine sieve, reserving the mushrooms. Discard the vegetables. Coarsely chop the mushrooms and keep them warm. Return the broth to the pot and keep it hot.
4. In a large saucepan, melt about 10 g of butter (from 40 g total) over medium-low heat. Add a quarter of a white onion, finely chopped, and sauté until translucent and soft.
5. Add the toasted rice to the saucepan and stir well to coat each grain with butter.
6. Add the chopped mushrooms and stir. Reduce the heat to low and let the mushrooms release their liquid.
7. Begin adding the hot broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Cook the risotto for about 13 minutes (2 minutes less than the package cooking time), until the rice is al dente and the mixture is creamy.
8. Remove the saucepan from the heat. Add 50 g grated Parmigiano Reggiano or Grana Padano and stir vigorously to combine.
9. Take the remaining 30 g of cold butter from the refrigerator, add it to the risotto, and stir energetically to create a smooth, airy cream (mantecatura).
10. Cover the pot with a lid and let the risotto rest for 2 minutes.
11. Serve immediately, distributing the risotto evenly on plates. Garnish with extra thyme if desired.