Risotto with 4 Cheeses

Method

1. Clean porcini mushrooms with a slightly damp paper towel, removing any dirt. Trim any remaining dirty parts with a small knife.
2. Slice the cleaned mushrooms thinly.
3. In a small saucepan, heat water with saffron pistils to create a saffron infusion. Keep warm.
4. Cut the raschera cheese into small cubes. Have the gorgonzola, robiola, and grated Parmigiano Reggiano ready.
5. Sift the grated Parmigiano Reggiano to make it very fine for easier melting.
6. In a large pan, place garlic cloves in cold olive oil. Heat gently until the garlic releases its aroma.
7. Add the sliced mushrooms and sauté until golden. Halfway through, add a knob of butter for extra flavor. Remove from heat and set aside, reserving some for garnish.
8. In a separate pot, toast the rice over medium heat with a pinch of salt and some of the saffron pistils. Stir to coat.
9. Begin cooking the rice by adding the hot saffron water ladle by ladle, stirring constantly. Cook for about 9 minutes (or until al dente). During cooking, add a couple of small pieces of butter to enrich the risotto.
10. When the rice is cooked to your liking, turn off the heat. Add the cheeses in order: robiola, raschera cubes, gorgonzola, and sifted Parmigiano Reggiano. Stir vigorously to melt the cheeses and create a creamy texture.
11. If the risotto is too thick, add a little hot water to adjust the consistency.
12. Fold in most of the sautéed mushrooms, reserving some for topping. Adjust salt if needed.
13. Serve the risotto in bowls, topping with the remaining mushrooms.