Risotto with Ovoli Mushrooms

Method

1. Finely slice the ovoli mushroom cap and season with salt, oil, pepper, mint, thyme, lemon juice, and garlic.
2. In a pan, sauté the chopped mushroom stem with garlic and parsley.
3. Toast the Carnaroli rice with a pinch of salt.
4. Cook the rice by gradually adding vegetable broth.
5. At the end, mantecare (cream) with smoked provola, parsley, and cold butter.
6. Plate and top with the raw seasoned mushroom cap.