Risotto with Porcini and Ovuli Mushrooms

Method

1. Clean the mushrooms: separate caps from stems. Check caps for holes (indicating worms). If stem is soft, discard. Cut stems into cubes, caps into slices.
2. For finferli (chanterelles), cut off the bottom and chop finely but not too fine.
3. Reserve the ovuli for later use as raw garnish.
4. Finely chop one shallot.
5. In a pan with olive oil, sauté the shallot until golden.
6. Add the mushrooms (porcini, finferli, etc.) and sauté (trifolare) with chopped parsley, salt, pepper, and fresh or dried thyme for 4-5 minutes until creamy. Set aside.
7. Prepare vegetable broth with rehydrated dried porcini mushrooms: extract the rehydrated porcini from the broth and reserve the broth. Keep the broth hot but not boiling.
8. In the same pan (unwashed to retain flavors), add a knob of butter and another finely chopped shallot. Sauté until translucent.
9. Add the carnaroli rice and toast for 1-1.5 minutes until it absorbs the butter and aromas.
10. Add the previously sautéed mushrooms and mix well.
11. Add a glass of sparkling white wine and let the alcohol evaporate.
12. Begin adding the hot broth one ladle at a time, stirring frequently. Add more broth as each ladle is absorbed. Cook until the rice is 2 minutes before the packaging cooking time.
13. Turn off the heat. Add a knob of butter and stir vigorously (mantecatura): start from the center and bring the rice from the edges to the center, mixing until creamy.
14. Add grated Parmesan and continue stirring until fully incorporated.
15. Cover the pan and let the risotto rest for 1.5-2 minutes.
16. Serve the risotto. Optionally, slice the raw ovuli, season with salt, pepper, and olive oil, and place on top of the risotto with Parmesan shavings.